Beer pickled belly of pork

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This recipe needs advance preparation!
Beer pickled belly of pork
Beer pickled belly of pork
Servings:Serves 4
Calories per serving:1103
Ready in:7 days, 1 hour, 50 minutes
Prep. time:7 days, 20 minutes
Cook time:1 hour, 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th October 2012
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After 1 week and an hour in the smoker

The inspiration for this recipe comes from a combination of pulled pork (carnitas), slow roast herby pork belly and Jocasta Innes' beer pickle marinade. I have use a mix of lager and mild as I have a plentiful supply from my barrels of home-brew!

The meat should marinate for 1 week before cooking, which could also be suitable for a preservative cure, however, in this recipe it is purely for the purpose of flavouring.


Ingredients

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Pickle

Roasting

Mise en place

  • Slash the pork belly with a knife so there are deep cuts on both sides to ensure the pickle can really flavour the meat
  • Mix the pickle mixture together and place the pork in a non-metallic container ensuring the pork is totally immersed. Refrigerate for 1 week.
  • If you are luck enough to have a smoker, after 1 week, pat the joint dry and smoke for an hour or so before roasting.
  • 1 Week later: Preheat the oven to its highest setting - it will be turned down as soon as the meat goes in.

Method

  1. Lay the joint on a rack, skin-side-up, over a roasting tray and rub the olive oil into the skin
  2. Sprinkle with finely ground sea salt
  3. Place into the oven and immediately reduce the heat to 220° C (425° F - gas 7) and roast for 20 minutes
  4. Using a kitchen towel, pat off any excess fat that may be gathering on the top of the crackling
  5. Reduce the heat to 165° C (325° F - gas 3) and roast for 1 hour or a little longer if needed, it does dry out easily so keep an eye on it.
  6. Rest for 10 minutes, then cut into bite-sized chunks

See also


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