| Cuisine: American | Type: Main Course | Serves: 6 |
|
Source:
|
Stanley Tucci's "The Tucci Table" cookbook |
|
Attributes:
|
Book |
|
Comments:
|
Rick loves pork belly. Lynne, not so much. After watching an Australian-based cooking competition, where pork belly was frequenly featured, we decided to give it a try. As long as we find a not-too-fatty piece of pork belly at our local butcher, Lynne is okay with this. |
|
Serving Suggestions:
|
Serve with mashed potatoes or basic risotto along with roasted vegetables. To be very British, add some applesauce. (Recipes for all these accompaniments can be found in Stanley's cookbook). |
|
Ingredients:
|
One 1-1/2- to 3-pound pork belly, skin scored crosswise 1/4 cup finely chopped fresh thyme leaves 1-1/2 tbs. fennel seeds 2 good pinches of kosher salt 1-1/2 tbs. extra-virgin olive oil 2 onions, sliced 3 carrots, halved lengthwise 2 celery stalks, cut into thirds 1 whole head of garlic, unpeeled, sliced in half 1-3/4 cups white wine 1-3/4 cups chicken stock 1 tbs. all-purpose flour |
|
Instructions:
|
1. Ideally, take the meat out of the fridge a couple of hours before you want to cook it to bring it to room temperature. This also allows the fat to dry out, making for better crackling. 2. Preheat the oven to 475°F. 3. Place the thyme leaves, fennel seeds, and salt in a mortar and pound them with a pestle. When they are ground, pour in the olive oil and mix until they form a thin paste. Rub the paste into the pork belly skin, working it into the scored skin. The oil will help the herbs stick to the pork. Make sure to rub the baste into the bottom of the belly, too, so it imparts as much flavor as possible to your meat. 4. Place the pork belly on a roasting rack set in a deep baking pan. Roast the pork for about 30 minutes, until the skin has started to puff and turn golden. Remove the belly and distribute the vegetables and garlic underneath the rack. Reduce the oven temperature to 325°F and bake for 1 hour more. 5. Pour half of the wine and half of the stock into the pan and continue to bake for 45 minutes more. Check that your meat is utterly soft, then remove from the oven. Otherwise, continue cooking until the meat starts to fall apart. Note that every piece of meat you cook will be a little different--some will have more fat, some a little less. When the meat is done, let it rest for 15 minutes or so while you make the gravy. 6. Remove the rack from the roasting pan and set the pan on the stove top over low heat.k Whisk in the flour until the mixture starts to thicken. Add the remaining stock and wine and bring to a simmer while mashing the vegetables into the liquid. Pour the mixture through a sieve into a bowl, pressing on the solids with the back of a spoon; discard any solids left in the sieve, then transfer the gravy to a warmed gravy boat. 7. Coarsely chop the pork into pieces of meat and crackling and serve on a board with the gravy on the side. |
|
Related recipes:
|
None |
2025-11-27