Eat The Seasons
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Title of recipe*
Never Fail Amazing Pork Belly With Beer and Onion Gravy!
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Ingredients (please enter each one on a separate line)*
2kg/4.4lb. pork belly, rind on (I used Berkshire free range pork) 4-5 cups chicken stock, hot 4-5 tablespoons salt 1 tablespoon oil or butter 1 onion, very finely diced 250ml/8.83fl ozs. beer 2 teaspoons sugar 3 tablespoons cornflour mixed with 3 tablespoons cold water
Step 1 - Preheat oven to 150C/300F. Place the pork belly (don't score it yet) in a snug fitting baking dish and add the chicken stock so that the stock goes up the sides to the fat but does not touch or cover the rind on top. Step 2 - Roast for 1 hour and then cover with foil and roast for 1.5 hours more topping up with more stock or water if needed. Remove from the stock and score the rind with a sharp knife. Reserve the stock for gravy (you'll also get a nice layer of lard on top as well once you refrigerate it, remove and keep the lard for something else). You can also refrigerate the belly and cook it another day if you like. The best way is to cover the meat and fat with cling film and leave the rind exposed to dry out in the fridge. The drier the rind, the crunchier the crackling. Step 3 - Preheat oven to 200C/400F and place the pork belly on a rack. Sprinkle the salt over the rind and massage it in-it won't go in very far mind you. Then roast for 40-50 minutes. Test the crackling with a knife-if it feels crunchy then it is done. Wipe off all of the excess salt before serving. Step 4 - While the pork is roasting make the gravy. Saute the onion in the oil or butter until translucent and then add the beer and 1 cup of the reserved stock. Simmer for 10 minutes without the lid on until it reduces. Then add the sugar and taste for flavour adding salt or more sugar if needed. Knock the heat down to low. Make a slurry by mixing cornflour with cold water and then drizzle in the cornflour mixture and stir gently and simmer until it thickens.
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Serve with mashed potatoes
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