Posts Tagged ‘pork belly’

Golden Asian pork belly recipe with citrus orange glaze

Wednesday, October 17th, 2012

 

Golden Asian pork belly recipe with citrus orange glaze

A delicious Asian pork belly recipe — a must-try!
Serves 6

Prep time 20 minutes

Cooking time 2 hours 20 minutes

 

 

Ingredients

1.5 kg Murray Valley Pork belly

2 tbsp olive oil (plus extra for oven tray)

2 tbsp sea salt

1/4 cup brown sugar

1 small knob ginger finely grated

1 cinnamon stick

Juice and zest of 1 orange

1 tbsp of red wine vinegar

1 cup chicken stock

1 cup of jasmine rice

1 bunch of Bok Choy

2 tbsp of oyster sauce

1 tbsp of toasted pinenuts

 

Method

1. Preheat the oven to 220ºC fan-forced/240ºC conventional.

2. Pat the rind of the pork belly dry with a paper towel and score the skin of the pork in a criss-cross pattern with a sharp knife and rub olive oil and salt into the rind.

3. Drizzle a large roasting tray with olive oil. Place pork belly in oven tray skin side down, drizzle a little extra oil on meat and season with salt and pepper.

4. Roast pork for 30 minutes. Reduce temperature to 190ºC fan-forced/210ºC conventional. Roast for a further 11/2 hours and carefully turn the pork to skin side up for another 20 minutes or until skin is golden and crispy.

5. Remove pork from the oven and rest for about 15 minutes. Cut across the pork in approximately 5cm pieces.

 

Citrus orange glaze

1. In a saucepan put brown sugar, ginger, zest and juice of orange, red wine vinegar and cinnamon stick and cook until the sugar has dissolved.

2. Add chicken stock. Reduce the sauce by simmering it until it thickens slightly.

 

Jasmine Rice and Bok Choy

Place 1 cup of rice with 11/2 cups of water in a saucepan bring to boil with the lid off. Reduce to a simmer and put the lid on for 10 minutes. Take off the heat and leave stand for 10 minutes with the lid on. Serve.  Steam bok choy in a steamer until tender. Put in a bowl and coat with oyster sauce and sprinkle with pinenuts.

 

See more pork belly recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Tuesday, October 16th, 2012

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Serves 6

Prep time 20 minutes

Cooking time 2 hours

 

2 kg Murray Valley Pork belly

2 tsp vegetable oil

3 tsp table salt

2 kg sebago potatoes, peeled and chopped

100 g butter

3/4 cup (185 mL) milk

1/4 cup bottled horseradish

1 tbsp (20 mL) olive oil

1 clove garlic crushed

400 g baby spinach

Salt and pepper

 

1. Preheat oven to 230ºC fan-forced/250ºC conventional. Dry the skin of the pork belly. Using a sharp knife, score the skin in 1–2 cm intervals. Pour oil and salt onto the scored skin and rub in well.

2. Lay the pork skin side up onto a wire rack in a baking dish and place into the oven. Cook for 45 minutes, then reduce the temperature to 140ºC fan-forced/160ºC conventional and roast for 1 hour 15 minutes until the pork is tender. Rest for 15 minutes.

3. Boil potatoes in a large pot of salted boiling water until tender. Drain and place back into the pot over a low heat. Add the butter and milk and mash until smooth. Add the horseradish and season with salt and pepper to taste.

4. Heat olive oil with the garlic in a large pan over medium high heat for 1 minute. Add spinach and toss for a few minutes until just wilted. Season to taste.

5. Serve crispy pork belly with horseradish mash and sautéed spinach.

See more pork belly recipes

Learn more about Murray Valley Pork