Tuesday, December 13, 2011

Roasted Pork belly

My lovely wife gave me a request to cook up some pork belly. She also picked up some chestnuts that I roasted and failed at, but this turned out great. She was thinking I would cook it in an Asian style but I put an Anglo Saxon (British if you will) spin to it. Roasted pork belly with thyme and pan gravy. 

Uncured pork belly


Make shallow cuts on fatty side. Rub salt over all sides and get it into the cuts. Then brush off what ever is not going to stick to the meat and add a little thyme.

Not to much thyme you do not want to over power the flavor. Put in roasting pan or cast iron pan and into a 425 F oven for half an hour.

After half an hour it will look like this. Turn down oven to 350.

Add onion, garlic, carrots if you have them. Dang we were out of carrots! Back into oven for on hour.

It will look like this after an hour. Garlic will be soft, onions caramelized and the pan will have nice roasted bits on it to make pan gravy with. Pour off excess fat and use corn starch/water or chicken stock to make gravy.


I served it with peas and mashed potatoes. It was a hit! Very rich and lucky that she only bought a small piece of pork because it is hard restrain your self from eating MORE!

Thanks Honey for inspiring me to make some thing new.