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List of ingredients for Goose fat roasted belly pork


* 1.4 kg Belly pork, boned and scored
* 2 teaspoons Goose fat
* 2 teaspoons green Peppercorns, crushed
* Coarse sea salt
* 1 teaspoon dried thyme
* 3 large Onions, sliced
* Garlic to taste, separated, but not peeled
* 2 tablespoons extra Goose fat

===Method===
* Place the Pork, skin-side up, on a rack in a Roasting tin.
* Smear with 2 teaspoons Goose fat, then lightly press on the crushed Peppercorns, a sprinkling of Coarse sea salt and thyme.
* Put in the Oven, then cook for 1 hour.
* Remove from the Oven and Baste with the juices. Continue to cook for a further 1½ hours, Basting every 30 minutes.
* Put the sliced Onions and Garlic in the Roasting tin underneath the Pork.
* Brush 2-3 tablespoons of Goose fat over the Pork, then increase the Oven to 200C/fan 180C/ gas 6.
* Cook for a further 30-40 mins, Basting occasionally. Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove Pork from the Oven, then leave to rest for 10-15 mins.
* While the Pork is resting, heat the tin on the stove with the Onions, adding 2 tablespoon water. This will lift any residue from the pan, creating a moist cooking Liquor. Season the onions with Salt and Pepper, then divide between 6 plates.
* Carve Pork into 6 portions, then serve on top of the Onions and pour over the cooking Liquor. Squeeze the Garlic over the top.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Goose_fat_roasted_belly_pork

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