Hugh Maguire’s Pork Belly
There’s very few dishes that can compare to a beautifully prepared Roast Pork belly! It’s simply a classic and no doubt its a favourite. Although It may take a while to prepare, Roast Pork Belly is worth the wait.
- 800g – 1.2 kg piece of free range Pork belly
- 10 g fennel seeds
- 100 ml of Irish Rapeseed oil
- 1 carrots
- 2 sticks of celery
- 1 – 1/2 garlic
- 2 onions
- 1 bottle of white wine
- 70 g plain flour
- Preheat the oven to 220/fan, 6/gas.
- Using a sharp knife, score the skin down of the Pork (try not to cut the meat).
- Bash the fennel seeds and some salt in a pestle and mortar. Do this until the fennel becomes a powder.
- Add the Rapeseed oil over the scored skin, add fennel and rub all over so that everything gets into the scores.
- Chop the carrots and celery, place in a oven tray. Separate the garlic bulb up into unpeeled cloves, peel and chop the onions then add all into the tray.
- Put the seasoned Free range pork belly on top of the vegetables in the oven tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
- Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. Then open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
- Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer.
- Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if the sauce is too thick add a splash more wine or water.
- Mash up the vegetables until you have a delicious thick-looking sauce. Cook for approx 3 minutes with low temperature, then strain through a sieve into a sauce jug.
- Remove the crackling from the top of the belly and break it up into nice sized pieces, pull the pork belly apart.
- Serve with the jug of fresh gravy, and a seasonal vegetables. – Eg Roast potatoes.