Pork Belly with Pear Puree

Facebooktwittergoogle_plusredditpinterestlinkedintumblr

If its on the menu I’ll order it. If we have people for dinner I’ll cook it. I love pork belly. Such a flavourful cut and when cooked right with crispy crackling skin it has such a lovely contrast of textures. Cooked wrong however and it can be dry and chewy. We cook our belly low and slow in a bath of liquid to ensure the meat ends up tender and juicy and keep it well covered so that the flavour of the liquid infuses all the way through.

 

Pork Belly with Pear Puree
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
3 min
Prep Time
15 min
Cook Time
3 min
Ingredients
  1. 1.2kg-1.5kg Pork Belly
  2. 500ml Ginger Beer or apple cider (your choice)
  3. 4 Pears
  4. Rapeseed oil
  5. Coarse Sea Salt
For the pork belly
  1. Pre-heat the oven to gas3/150C.
  2. Put place the pork belly skin side up in a deep roasting tin. With a sharp knife score the skin, rub in a little oil on to the top of the skin and massage in a pinch of the sea salt.
  3. Cover the top of the tin with 2 layers of tin foil and place on the middle shelf of the oven.
  4. After 2 /12 hours turn the heat down to its lowest setting for the final 30 minutes.
  5. Remove from the oven and remove the foil. Use a clean tea-towel to dry the top of the skin, brush on a little more oil and place under a hot grill.
  6. Keep a close eye on the top of the skin - you may need to rotate the tray to ensure even crisping. It will take between 5-10 minutes depending upon your grill- the tip of a knife to test how crispy the skin is getting. Remove when crispy, bubbled and golden.
  7. Slice into portions with a sharp knife.
For the pear puree
  1. Peel and chop the pears.
  2. Put into a sauce pan over a medium heat and cook for around 15 minutes- the pear will soften and start to caramelise on the edges.
  3. Use a wand blender to puree into a smooth sauce.
  4. Plate up and enjoy!
  5. Here I have served this with sweet potato mash but feel free to serve with whatever you enjoy!
Top-tips
  1. 1.Make sure the skin is really dry before lightly oiling- this will get the skin lovely and crispy rather than 'steaming' it soft.
  2. 2. If you make too much the remove the meat from the crackling, pull it apart and store in an airtight container. Just reheat for delicious pulled pork- kids love this!
Benefits
  1. 1. Pork belly is a really cheap cut but makes for a delicious meal. The key is slowly cooking it which renders a lot of the fat out and results in really tender meat. This is a really economical dinner party dish.
  2. 2. As well as being high in protein the fat content will mean that this meal really keeps you full for a long time and means that you wont need to pile on a load of carbohydrate.
  3. 3. The puree really complements the pork and is made with just pear- no added sugar.
Working.Family.Food http://www.workingfamilyfood.com/

 

Facebooktwittergoogle_plusredditpinterestlinkedintumblr
Tags: ,

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>