Tuscan Roast Pork

I mentioned that I received a beautiful cookbook from my gorgeous friend Bernie for my birthday when we cooked Rioja Chicken a little while ago and to be honest the book hasn't made it to the bookshelf yet - in fact it hasn't left the kitchen.  The cookbook is ABC's Delicious - Love To Eat and if you get a chance to get a copy I would encourage you to do so.  It is one of the better cookbooks I have read and used in such a long time.

This is the second time that we have cooked the Tuscan Pork.  The recipe as written has two components - one being the pork and the other being Mustard Fruits.  I am going to confess to having only cooked the pork as I do not believe that any of the family would try let alone enjoy the Mustard Fruits so I haven't even bothered with making them.  If anyone would like the recipe though please contact me and I can email it to you.

The fascinating thing about this recipe which actually goes against everything that I have learnt about cooking pork is that the whole piece of pork belly is marinated including the much treasured skin or the crackle.  Every other recipe will state you must keep the skin dry, do not get the skin wet, pat down with paper towel to ensure it's dry, it won't crisp up if the skin is wet, etc.  Well not this recipe... and it does crisp up producing a fantastic rosemary and fennel infused crackle.

Marinading the pork belly doesn't come any easier than this either.  A combination of fresh rosemary and fennel seeds mixed with olive oil and lemon seasoned with salt - it is simply that easy.  As decadent as this sounds it is one of the easiest marinades but it's by far one of the tastiest.  You can definitely not match the flavour of fresh rosemary or the slight aniseed flavour of the fennel.   Yet together they taste amazing.

We adore the flavours of this pork belly recipe.  Is it our favourite?  Yes definitely.

Tuscan Roast Pork

(Recipe adapted from Delicious - Love To Eat)

Serves: 6 - 8

2 tablespoons finely chopped rosemary

2 tablespoons fennel seeds

finely grated zest of 1 lemon

1 teaspoon sea salt flakes

2 tablespoons olive oil

Ensure pork rind is scored to your liking.

Combine rosemary, fennel, lemon zest, salt and oil in a bowl then rub all over the pork. 

Cover and refrigerate overnight.

Prior to cooking remove pork belly from fridge and sit at room temperature for approx 30 minutes to take the chill of the pork.

Preheat the oven to 220 degrees Celsius.

Place the pork, skin side up, on a roasting rack over a roasting pan.  Fill pan with 2cm water.  Roast pork for 30 minutes.

Reduce heat to 180 degrees Celsius and cook for a further 2 hours, topping up water if necessary.  Remove from the oven and site aside to rest, loosely covered with foil.

Slice pork and serve.

(Click here for a printable version of this recipe)

Asian Sweet and Spicy Pork Belly

Nothing can be classed as more naughtier than having a huge serve of pork belly for dinner... and I will be totally honest and tell you that we were very naughty as we cooked up a 1.5 kilogram piece of this magnificent meat.

When I say we I mean Noel, Oliver and myself.  Alex who is very fussy with eating pork was staying out for the night so that means the three of us tend to eat food that would not normally get cooked when she is home.

The best pork belly has tender juicy moist meat while being served with crispy crackle.  It must be cooked long and slow then cranked up right at the end to get this correct.

Tonight we had an Asian infused sauce and plain steamed rice with the pork belly and it was perfect.

Asian Pork Belly

Serves: 6

cooking spray

 1 orange, sliced into 6 slices

1 red onion, sliced

6 star anise

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1/2 cup Char Sui Sauce

1/2 cup Spicy Plum Sauce

1 cup chicken stock

1/2 cup dry white wine

2 teaspoons sesame oil

2 tablespoons soy sauce

1.5 kilogram Pork Belly with rind scored

salt

freshly ground black pepper

Preheat oven to 150 degrees Celsius.

Spray a large baking tray or casserole dish with cooking spray.

Layer oranges in a rectangle in the middle of the tray.  Top with onions and star anise.

In a jug add garlic, ginger, Char Sui sauce, Plum Sauce, chicken stock, wine, sesame oil and soy sauce.  Mix well to combine.  Gently pour into the baking tray, do not move the oranges.

Place the pork belly on a chopping board rind side down.  Season generously with salt and pepper. Turn over.  Rub the pork belly rind with paper towel or a clean tea towel ensuring that it is dry all over.  Sprinkle with salt and using your hand rub salt into the scores in the rind.

Place pork on top of the oranges and onions, centering in the baking tray.  Cover with two layers of foil. 

Cook in oven for 2.5 hours.  Remove from oven, remove foil and check level of the sauce.  Add water if it has evaporated too much if necessary.  Check pork to ensure that it is tender and cooked through.

Increase oven to 220 degrees Celsius.  Return pork to the oven and cook for a further 20 - 30 minutes or until crackle is popping and browned.  (You can place under the grill if need be).

Remove from oven, cut into desired pieces and place on a serving tray - keep warm.

Mix together 1 tablespoon of cornflour with 2 tablespoons of water in a small jug.

Drain the juice through a sieve into a small saucepan, disregard solids.  Heat over medium heat until starting to boil. Stir through combined cornflour, continuously stirring, until sauce has thickened.  Remove from heat.

Serve pork belly with the sauce and steamed rice.

(click here for a printable version of this recipe)