I am up to my oxters in bacon and pork belly, testing recipes and cures for my next book, Project: BACON, and making bacon boxes to send to people who subscribed for them. Something had to give, and today, it was me. I stole 1kg of the pork belly earmarked for a cure that would transform it into chilli bacon, and roasted it instead.
I needed it. I had too much wine last night and I am pretty fragile (er, maybe hungover) today. It is a typical routine really: work hard, play hard, fall over, roast some pork belly. I love the stuff and it is so comforting. I have two pork belly recipes in Comfort & Spice, and one is a slow roast over 6 hours, but at 11am I decided that I wanted it and I wanted it NOW so this is the quicker version which results in a firmer meat, and not a tender yielding meat that results from the slow roast.
A few years ago I was going through a pretty intense pork belly phase. I am a little obsessive and I get hooked on ingredients or dishes for weeks (or even months) at a time. Right now, I am in the waffle zone (I now have 3 waffle irons and am working my way through recipes, which I will post some of soon). People joked that I ate nothing else, and I thought, that I probably should snap out of it and explore some other things. Which I did. However, the results of it are quite a few pork belly recipes on this here blog and I joke that every Sunday there is a pork belly stampede (there is – lots of people come here for my straight forward roast pork belly recipe on that day alone).
I often roast pork belly with lentils and I wanted to do that today. But I was too lazy to go to the shop (well, truthfully, too lazy to get out of my pjs to go to the shop), so I worked with what I had and I loved the results. I had some evita apples that I bought at the farmers market at the weekend. Small, crisp and sweet, but with a slight tang that worked brilliantly when in the pork fat and juices for ten minutes. Cavolo nero was also roasted alongside, at this time of year it is less velvety but still good, and the earthiness went well. Marcona almonds, tossed through the slightly mushy apples, cavolo nero and fat and meat juices finished it off. It was lighter than with the lentils, and I will definitely be roasting it like this again.
Recipe: Roast Pork Belly with Apples, Cavolo Nero & Marcona Almonds
Spiced roast pork belly you say? Not a cut of meat you’ve seen here before? A new direction for Eat Like a Girl?
I jest. I have more than over blogged pork belly, but I tried a new spice mixture and a new way of cooking it, and it was delicious, so I thought that I would share. I had no intention of blogging it so I didn’t make an effort with the photos, however, the taste proved delicious, and I thought, hey, I should really be blogging more frequently anyway, and this is worth talking about.
I had pork belly in the fridge, 1kg, a really nice piece I got from a local enough butcher, with the bone still in. I asked the butcher for pork belly, and he asked if I wanted tenderloin. Huh? No, pork belly. Was I sure? Did I want to eat all that fat? Did I like the flavour in the fat? Hell, yeah. Gimme some pork belly please! I’ll get tenderloin another time.
I had guests staying and a friend popped over. Two meat eaters and one strict vegetarian. I wasn’t planning on going anywhere and I wasn’t much in the mood for the pub, so we decided that we would stay in and I would conjure up a dinner using, mainly, what I had to hand. I faltered and went out to get lots of fresh herbs and some fresh vegetables which were sadly lacking, but otherwise, I was good to go.
I had plans for the vegetarian food, two big salads, one with beans, and therefore reasonably balanced. Noone was going hungry on my watch! As for the pork belly, the Saturday kitchen recipe had piqued my curiosity. I decided that I would take a similar approach with mine. I hadn’t added lemon zest to my pork spice rub before, so definitely wanted to try that, and I added fennel seeds (always so good with pork), sea salt, some red pepper flakes that I had bought in a local Turkish shop and which have become a staple, and finally, some fiery chilli powder.
I’ve been experimenting with how I roast meats recently, starting at a low temperature and blasting it at the end to give some crispy crackling skin, and I think I have it down now. I ground the spices in the pestle and mortar and then poured some boiling hot water over the scored skin to part the bits that are scored and improve the resulting crackling. I dried the skin with some kitchen paper and rubbed in the spice rub, all over the pork.
Ready to go! I had preheated the oven to 150 degrees celsius. In went the pork, snugly in a roasting tray that just held it, with 100ml water in the tray. I usually add cider, stock or wine, but with so many flavours on there already, water was right for this. I roasted it uncovered at this temperature for 2 hours, then turned the oven up to 220 degrees to crisp the crackling for about 20 minutes. And we were done.
It’s not the prettiest dish. The spice rub was well and truly charred at this stage but the crackling was crisp and the meat so, so tender, not to mention delicious. The rub conferred a lovely spiciness and citrus kick, which lightened it. Next time I might not put the rub on the skin, as it charred a little too much. This may become my regular pork belly dish. It’s important to play with your food, sometimes you improve something you didn’t know you could or should.
This recipe made enough for 3 and I served it with khobez (flatbreads) and 3 salads (more on those later). Enjoy!
1kg good pork belly, on the bone, if possible
1 tbsp fennel seeds
1 tbsp sea salt
1 tbsp red pepper flakes
1/2 tbsp fiery chilli powder
Zest of one unwaxed lemon
Preheat your oven to 150 degrees celsius.
Grind your spice rub ingredients to a fine paste in a pestle and mortar.
Score the skin on your pork belly, if your butcher hasn’t already done it for you. Put the pork in a colander or on a wire rack and pour over some boiling water to fluff up the skin a little. Blot dry with kitchen paper, and rub the spice rub all over and in between the grooves in the scored areas.
Add to a roasting tray just a little bigger than the meat, and pour 100 mls water at the side, not touching the meat. This will keep the end of the meat moist and will prevent it drying out.
After two hours, the belly should be cooked through but still very moist. Turn the heat up to 220 degrees celsius for 20 minutes or so, until the crackling is crisped up but not burned. If you prefer you can do this under the grill.
Rest for 10 minutes and serve in slices.
EDIT: I incorrectly said 180 degrees in the text. Typo – apologies. Should be 150.
It’s fair to say that I like pork belly. Just a little. Or, is that alot? Yes, it is. ALOT. It’s such a fine cut of meat, packed full of flavour and with that gorgeous crispy crackling as a bonus. It’s cheap too!
I’ve blogged about it in the past (Slow Roast Pork Belly with Cider & Lentils), and it occured to me recently that I ‘ve never blogged about doing it simply without wine or cider, herbs or spices, just au natural. Now, there’s a petit oversight and one which I’ll rectify now.
There are a couple of important things about cooking pork belly. Start it off at a very high temperature, to wake up that crackling and get it moving. Then turn down the heat and roast it long enough to render out the fat. Then blast that sleepy crackling under the grill so it blisters and crisps, almost aching and arching with the effort.
I got another great new tip recently from one of my many cookbooks. Before roasting, pour some boiling water over the pork belly skin, so that the lines that your butcher has cut through the skin pull apart, encouraging fantastic crackling, and reminding it of the job ahead.
This was enough for two, and I had leftovers. I served it with cavolo nero flash fried with red chilli and garlic. It was a fantastic accompaniment.
1kg pork belly, ask your butcher to cut through the crackling (score it) or do it yourself with a stanley knife, cutting parallel lines through the skin as far as but not through the flesh underneath
Preheat the oven to 250 degrees celsius.
Put the pork belly in a metal colander and pour boiling water over the top. Drain then pat dry with kitchen paper. Rub some olive oil and sea salt into the flesh (not the skin) and rub sea salt into the skin, and into the grooves cut there.
Place on a rack in a baking tray, to allow the fat to drip out, and roast for 15 minutes, then reduce the temperature to 170 degrees and roast for a further hour and a half (roughly – depends on your cut of meat and the oven – keep an eye on it).
Put on the grill and put the pork belly under it to crisp the crackling. This only takes a few minutes. Take care not to burn it, which can happen very quickly.
Rest for 10-15 minutes, and serve sliced, with the crackling on top. This is delicious served simply with greens like cavolo nero, sprout tops or kale.
Sometimes, the very best dishes arrive as a surprise, twisted children of the products of our store cupboard and leftovers. It’s always a pleasure when something tasty and comforting arrives as a product of these rushed confections and today’s dinner was this.
Most readers are familiar with my pork belly obsession as are my friends, who are capitalising on this now. Of course I love cooking it for them, but it’s gone to the stage where I am cooking so much, I actually have leftovers! In truth, this is mainly because I am cooking a lot more of it, as I want it for sandwiches. I adored the pork belly sandwiches at Konstam, but I am not working nearby anymore and no longer get my regular fix.
(I’ve really got to exercise a lot more to compensate for this regular fat influx. What to do about the arteries? I use a lot of olive oil. That’s ok? Right? No? I’ll balance it with healthy veggie dishes, promise.)
So, today, I was faced with a mountain of roast pork belly. I’d roasted it in a light chicken stock with shallots, garlic, bay leaves and thyme and rubbed fresh ground star anise and sea salt into the flesh and crackling. So, what to do? Along with the pork belly, I had some gorgeous stock. I was speaking with a friend about how much it is used in ramen recently, so I thought, why not try a noodle soup?
Full of delicious umami, that savoury sense of ours, rich in meats, mushrooms and cheese amongst others, it was the perfect counter to a Winter’s day. Very quick and very easy to make, it’s a one pot wonder. Next time I make pork belly, or roast pork, this is going to be top of my list for the leftovers.
650ml chicken or pork stock
150g shredded leftover pork belly
3 spring onions shredded
1 large garlic clove, finely chopped
1 inch ginger, finely chopped or grated
1/2 green chilli, finely chopped
1 tbsp soy sauce
4 leaves savoy cabbage, shredded
1 nest chinese noodles (I like shanghai noodles but any will do)
a light oil for frying like groundnut or vegetable oil
S & P
Briefly saute the ginger, garlic and chilli in the oil.
Add the stock, pork belly and noodles and cook until the noodles are almost done.
Add the cabbage and cook for a minute or so, so that it retains it’s bite and lovely bright green colour.
Add soy sauce and S & P to taste.
Serve piping hot garnished with the shredded spring onions.
Regular readers and fellow twitterers will know that I am a big fan of pork belly! An inexpensive but delicious cut of meat, that is transformed into a thing of crispy wonder when given the right amount of care and attention. Spiced with star anise or sweetened with cider and sporting a crispy coat of crackling, it is one of my favourite things to eat in this world.
So, you can imagine my delight when a restaurant local to work started serving pork belly sandwiches at lunch time. Not just any restaurant either, but Oliver Rowe’s Konstam at the Price Albert, a restaurant where most of the produce (where possible) is sourced from within the M25. Many of you will be familiar with it from the TV show, The Urban Chef, that tracked the setup and opening of this fine establishment.
Prior to opening Konstam at the Prince Albert, Oliver ran a cafe of the same name (Konstam). of which I was a big fan and I was disappointed when it closed in favour of the restaurant. Not that I don’t appreciate the fine dining options on offer there, it’s simply not in my price range for a regular lunch. The new lunch menu is of a similar ilk to the old cafe. It changes regularly and features the finest sandwiches including my favourite hot roast pork belly, remoulade and parseley sandwich; chicken and dill mayonnaise; roast winter squash marjoram and lemon; Quicke’s cheddar, marrow chutney and mizuna and many more. The salads are wonderful, fresh, vibrant and dressed beautifully and the soups are packed with flavour and colour e.g Hillingdon beetroot and vodka soup with sour cream and roast butternut soup with Norbury blue & walnuts. There are also more traditional main courses at normal a la carte prices like pan roast Mersea sea bass, jerusalem artichoke pierogi, slow-cooked shoulder of Amersham mutton and braised Amersham pheasant legs.
Most of the menu is available for take away and I really can’t recommend it enough. It takes a little longer than your average sandwich but that’s because it’s not your average sandwich and it’s an absolute pleasure to watch the chef take the enormous pork belly out of the oven and cut your bit, placing it tenderly between two slices of sourdough, caressed by remoulade and tickled by parsley. The delicate flesh and the crispy crackling, with the fat seeping into the bread. Sounds wrong but it’s oh-so-right. Oh god, I want one now.
I’ve tried a number of dishes and the food, as a rule, is delicious and freshly made while you wait. If you don’t believe me, they were featured in the Time Out lunch feature last week, which reminded me, that I should really blog about the wonder that is the Konstam pork belly sandwich.
So, if you’re in London, try it out! I doubt you’ll be disappointed, I’ve dragged most of my friends there by now and they’re in agreement with me. If you’re not in London, I recommend you try a homemade version for a winter lunch. It’s medicinal and food for the soul and will get you through these next dark days leading to the Winter solstice.
And now it’s November. It’s dark and cold, it’s been quite wet. That’s ok though, life is all about balance, the rough with the smooth, the highs with the lows, the summer with the winter, and I embrace it. Well, most of the time and maybe not the rain, I had enough of that growing up in Ireland!
I’ve had a busy few months leading up to this, new flat, new job, new everything it seemed, and now that everything is starting to settle, well almost, I took some time this month to experiment, a little, and indulge alot. It’s been a month for comfort food.
Comfort food is at once a friend and an enemy, that first spoonful is so lovely, but by the end, I can start to hate it as I’ve usually eaten way too much. One of the exceptions to this rule is slow roast pork belly, which never grows tired. In fact, I only wished I’d roasted double so that I could have eaten it for the week and not just two days. Of course, that would have been horribly greedy and gluttonous (catholic guilt: seven deadly sins!), there’s also the small issue of health to think of, so I am destined forever to cook small portions, in an attempt at control.
I have been obsessed with pork belly for some time, the obsession ramped up a notch at Taste of London when I sampled the pork belly from Le Cafe Anglais. Within a short time I was at the restaurant and sampling it there. Hola, full blown obsession! The moist and tender meat blanketed with that oh so crispy crackling, I started researching to see how I could recreate that perfect meal.
So, these are the secrets I uncovered. Most important is slow roasting, start it at a high temperature and reduce it to low, and wait. Roast it with cider or wine for moisture or flavour. Add vegetables to flavour the juices. A variety of herbs and spices are used from fennel to aniseed. So, I thought, what kind of flavours do I want with my pork? I settled on fennel, thyme and cider, and it worked quite well.
I roasted 500g pork, enough for one greedy person over two days or two normal people for dinner. I had my leftovers for lunch the next day, mmmm. Double up if you want to make enough for two, and on and on. It’s a very cheap dish incidentally, pork belly is very inexpensive, especially when you consider the luxury of the final product.