Slow Roasted Pork Recipe
Main Course Recipes | 11th June 2018
What You’ll Need:
- 1 Boned And Rolled Pork Belly
- 1 Stick Of Fresh Lemon Grass
- 20gr Of Fresh Ginger
- 4 Cloves Of Garlic
- 1 Red Chilli
- 1 Table Spoon Of Fennel Seeds
- 1 Large Onion
- 4 Large Carrots
- 2 Bottles Of Spaten Weissbeer
- ½ Ltr Of Chicken Stock
- 50ml Of Olive Oil
- 200gr Of Irish Butter
- 600gr Of Baby Leaves
- 20ml Of Shallot Vinegar
- Salt And Pepper
Creating The Dish:
Roughly blend the lemongrass, garlic, ginger and red chilies together. Add a little chicken stock to make a paste then rub the marinade over the rolled belly.
Leave to marinate over night.
Place the pork belly in a large roasting dish.
Peel and roughly dice the carrots and onion. Add in with the pork belly.
Add one bottle of beer and half the chicken stock with the fennel seeds.
Cover with a lid and place in a preheated oven at 150◦C for 2½ hours.
Add in the second beer and more stock, if needed, half way through.
Roast for a ½ hour extra at 180C to get the crackling crispy.
Remove the pork from the oven and allow to cool down; sieve the cooking juice and set aside.
To order, cut the pork belly into 1-inch thick slices.
Pan fry the pork belly slice in a nonstick pan with olive oil and butter. Baste regularly until light golden brown and crispy.
In a bowl, whisk the shallot vinegar and cooking juice together.
Whisk the rapeseed oil in gradually.
Gently toss the baby leaves with the vinaigrette.