![]() The fresh and sour slaw cuts nicely through the deliciously fatty pork, and fills out the bun nicely. I made a fennel, pear and gherkin slaw to go with the meat, and used some of the gherkin brine as a dressing. I make mine with whole wheat, using a standard bread recipe, and they’re surprisingly quick to make if you use fast-action yeast. The meat is better for a 10-minute rest in a warm place before eating.There’s a fair bit of work involved with slow roasting and pulling meat, especially for sliders, but each one needs only a small amount of meat, so they’re a great way to use up leftovers – just two tablespoons of leftover meat is enough to stuff a slider bun generously.įew supermarkets stock slider buns, so if you can’t find any, use halved hot dog buns, or make your own. Roast the ribs in a hot oven (220☌/Gas 8) for 20 minutes, then turn down to 200☌/Gas 6 for a further 40. Toss the ribs around so that they are nicely coated in the marinade, then set aside for a good four or five hours or even overnight. You can do it by hand if you prefer, mashing the garlic to a fine paste then mixing in the other ingredients.Ĭut the belly into individual ribs, then put them in a roasting tin and pour over the marinade, tucking the bay leaves in. Put the cumin, paprika, thyme leaves, peeled garlic, pomegranate molasses, orange zest, oil, ketchup, chilli flakes and a lightly heaped teaspoon of sea salt in a food processor and blitz. Pork belly – 1 kg, rib bones and skin intact You may want to ask your butcher to cut the ribs for you. I always serve steamed brown rice with my ribs. It is available from Middle Eastern grocers and some branches of the larger supermarket chains. Pomegranate molasses is rather like a deeply fruity black treacle – a sticky mixture of sweet and bitter. Carve the pork and serve with the hot pan juices. Pour in the cider and bring to the boil, scraping at the pan stickings and stirring them to dissolve them into the cider. Pour off much of the fat from the roasting tin (there will be quite a lot). Remove the meat from the tin and keep warm. Roast the pork in the preheated oven for 20 minutes, then lower the heat to 200☌/Gas 6 and continue cooking for 40-50 minutes until the juices run clear. Lightly oil the base of a roasting tin, lay the rolled pork in the tin, and season the skin thoroughly with salt and pepper. Unless you are very professional at tying meat up, it will bulge out here and there, but no matter. Tie with kitchen string down its length to secure the stuffing. Put the sausagemeat down the centre of the pork then roll the meat up to form a thick cylinder. (The leaves are cooked whole so they add a subtle note, and you can remove them as you carve.) Peel, core and roughly chop the apple, then stir it into the sausagemeat with the whole sage leaves. I am tempted to suggest a little more salt and black pepper, but you alone will know the seasoning of your butcher's best. Remove the sausages from the skins and put the filling into a bowl. ![]() ![]() Lay the pork belly flat on a work surface. Serve with toast or exceptionally crusty bread and cornichons, or perhaps pickled chillies.Īs I was buying a piece of belly pork the other day, my butcher, Mr Godfrey, suggested I stuff it with apples and sausagemeat. Leave to cool, then refrigerate till the fat has set. Pour the liquid in the roasting tin through a sieve over the rilettes and mix lightly. Pack tightly into a china or earthenware bowl. This takes a little while to do thoroughly, but is a rather pleasing task. Remove the lid, lift the meat from its juices, then tear it into very fine shreds with the aid of two forks. Cover, either with tight foil or a lid, then leave in the oven for 3 hours or until the pork is completely tender. Rub a tablespoon of salt all over the meat, drop in the bay leaves, together with the thyme, the whole garlic cloves and the water. Put the piece of pork in a roasting tin or large shallow pot for which you have a lid. Toss the broccoli, pork and dressing very gently together, then serve.Ī coarsely textured pâté that I like with rounds of hot sourdough toast, or maybe very crisp French bread and a pot of pickled cornichons or other crisp gherkins. Rip or cut the pork in thick shreds about the thickness of a pencil. Make the dressing by stirring a pinch of sea salt into the vinegar, a little black pepper, then whisking in the mustard, groundnut and olive oils, the chopped parsley and the finely chopped gherkins.Ĭook the broccoli in the boiling water for about 3 minutes, drain and set aside. Indeed, any juicy piece of cold roast pork would be suitable.Ĭornichons – 8, or 4 medium-sized, gherkinsīring a large pot of water to an enthusiastic boil and salt it lightly. I use either the crisp belly roast below or a piece of the stuffed roast for this.
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