Ramblings of a mackem cook. I blog about food, my bakery and my TV/media work, with a side order of music and fashion from the 60's and the mod era. I can't spell, but I have impeccable manners, I feel this offsets my lack of grammatical correctness beautifully.
Monday, 4 April 2011
The softest confit of belly pork with skin roasted potatoes
This is one of those dishes where the quality of the ingredient speaks louder than anything! Which i LOVE as it yields absolute maximum flavour and minimum effort. I usually serve this with one of the following or sometimes a few of the following: mushroom fricasse, apple and onion veloute, cabbage and bacon, kentish apple tart, maderia roasting jus etc etc. Most of the recipes can be found under the acompaniments section however feel free to ask if theres something you cant find. Below ive taken a pic of the potatoes i simply roasted to serve with the pork. They were tossed in salt and pepper and olive oil with a little garlic and rosemary. Beautiful.
Ingredients Serves 4
1kg belly pork
1 star anise
1teaspoon of corriander seeds
1 teaspoon if sea salt
Sprig of rosemary
½ teaspoon of whole black pepper corns
2 pints of duck or goosefat, if you dont have 2 pints use what you have and top the rest of the liquid up with vegetable oil.
Pre heat oven to gas mark 2
In a pestle and mortar grind the star anise, corriander seeds, salt and pepper into a fine dust.
Lay the pork skin side down and rub half of the mixture into the flesh.
Turn the pork over and rub the other half on the skin.
Place the pork in a roasting tin.
Warm the duck fat/oil mixture in a pan until its just simmering.
Pour over the pork (dont score the skin)
Submerge the rosemary sprig in the oil.
Cover the baking tin with foil and add to the oven for 3 hours undisturbed.
When the 3 hours are up remove the pork from the liquid and pat dry on both sides.
Score the skin in diamond patterns with a sharp knife.
Heat a frying pan and add a little of the oil leftover from the roasting tin.
When its smoking hot add the pork skin side down for 3-5 minutes to let the skin crackle. Dont move the pork just leave it.
If the skin isnt crackled enougth for your liking simple add the pork to a roasting tin, skin side up and roast for 15 minutes on gas mark 8.
Allow the meat to rest before carving. The skin will crispen a little more as its cooling down.
And thats it! SO simple but my god so delicious!
You can prepare this dish upto a day in advance. Simply re heat in a hot oven for 20 minutes, skin side up.