Goose fat roasted belly pork
Hope you're still enjoying the memory of this, Mike wherever you are now. :( - The Judge
A tasty, but rather unhealthy change from turkey for Christmas lunch. This is a treat for my husband who for the best part of the year restricts his consumption of saturated fat. The recipe is vaguely based on a healthier James Martin recipe.
- 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
- Preheat the oven to 180C/fan 160C/gas 4.
- 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.
If making in smaller quantities you will need to reduce the cooking times in proportion to the weight of the pork.
- A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
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