karohemd: (Chef)
My butcher had some nice looking belly pork today so I picked up a piece.
I first scored the skin, rubbed some salt into it and let sit for 20 minutes or so before wiping off the resulting moisture. The flesh side I rubbed with salt, pepper and thyme and then sat it in a roasting pan with a slosh of cider in the bottom. First I cooked it on the highest setting for about 20 minutes to get the skin going and then turned it right down to roast gently for about 4.5 hours.
I had first intended to serve it with mash but GigerPunk, a twitter friend, mentioned he used to cook belly pork on top of potatoes and onions which sounded like a brilliant idea. So I sweated off some red onions which I alternated with sliced redskin potatoes in an ovenproof dish, adding some well-seasoned chicken stock cooked with more cider and the juices from the roasting tin. This I roasted on medium high for about half an hour and then added the belly on top to roast for another half hour or so until the crackling blistered. I removed the dish from the oven to rest while wilting some spinach in butter, seasoned with salt, pepper and nutmeg. The finished dish looked like this:

Pork belly, boulangere potatoes, spinach

I'm really happy with how this came out. The crackling was crunchy, not chewy at all and the meat was soft. The fat had almost completely rendered but could possibly have done with a little more cooking. Still, not bad for a first attempt.
karohemd: (Chef)
Marinate the chops in olive oil, garlic, rosemary and thyme for a few hours in the fridge.

Cut the potatoes into cubes, parboil them for five minutes, drain. In a large frying pan heat olive oil from the marinade and a generous knob of butter and sautee the cooled potatoes until crispy.

Braise the asparagus in a mix of good olive oil and lime juice, seasoned with salt and pepper.

Scrape the solids off the chops and sear them in a very hot pan. Turn down the heat and cook a bit more until done to your liking.

Remove the chops from the pan and keep warm to rest. In the meantime deglaze the meat pan with a generous glug of red wine and let reduce.

Serve the chops on the asparagus with the potatoes on the side and drizzle everything with the red wine jus.

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More info on flickr (click the big pic)

April 2016

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