Slow Roasted Belly of Pork with Red Wine Gravy

Slow Roasted Belly of Pork with Red Wine Gravy
 
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by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Serves approx.6
  • 3 hours cooking time
  • For the roast you will need:
  • approx.1500g belly pork (rolled)
  • 2 med.onion (cut into 1cm thick slices)
  • 2 large carrots (cut into thick slices)
  • 1.5 tsp fennel seeds (lightly crushed)
  • 1 tsp ground black pepper
  • 1 garlic clove (crushed)
  • 0.5 - 1 tsp salt
  • 200ml red wine
  • 300ml stock
  • For the sauce you will need:
  • 200ml red wine
  • 300ml stock
  • 2-3 tsp cornflour mixed with some water
1. Preheat oven to 160 celsius. 2. Mix together the fennel, garlic, salt and pepper and rub into the pork. 3. Place the onions and carrots in a roasting tin, making a 'bed' for the pork to rest on. 4. Add 200ml of red wine and 300ml of stock to the roasting tin. 5. Cook the pork for 2 1/2 hours then take it out of the oven, draining the vegetables and juices into a bowl. 6. Put the pork back into the roasting tin then raise oven temperature to 200 celsius and cook for a further 30 minutes, till brown and crispy. 7. Leave the joint to rest while you make the gravy. [i]To make the gravy:[/i] 1. Spoon most of the fat off the vegetables/juices, return to the roasting tin then add 200ml red wine and 300ml stock. 2. Boil over a high heat till your left with about 2/3 of the original quantity. 3. Drain the sauce through a fine sieve and gently press all of the juices out of the vegetables. 4. Return to the roasting tin and add the cornflour/water mix (bit by bit !) whisking all the time. You may not need all of the cornflour, depending on how thick you like your gravy. Serve the pork with some wilted spinach and small boiled potatoes. You can replace the spinach with other vegetables such as green beans, savoy cabbage or green asparagus if you prefer.

Slow Roasted Belly of Pork with Red Wine Gravy

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This recipe was uploaded by Allora Andiamo

 
 

Method


1. Preheat oven to 160 celsius. 2. Mix together the fennel, garlic, salt and pepper and rub into the pork. 3. Place the onions and carrots in a roasting tin, making a 'bed' for the pork to rest on. 4. Add 200ml of red wine and 300ml of stock to the roasting tin. 5. Cook the pork for 2 1/2 hours then take it out of the oven, draining the vegetables and juices into a bowl. 6. Put the pork back into the roasting tin then raise oven temperature to 200 celsius and cook for a further 30 minutes, till brown and crispy. 7. Leave the joint to rest while you make the gravy. [i]To make the gravy:[/i] 1. Spoon most of the fat off the vegetables/juices, return to the roasting tin then add 200ml red wine and 300ml stock. 2. Boil over a high heat till your left with about 2/3 of the original quantity. 3. Drain the sauce through a fine sieve and gently press all of the juices out of the vegetables. 4. Return to the roasting tin and add the cornflour/water mix (bit by bit !) whisking all the time. You may not need all of the cornflour, depending on how thick you like your gravy. Serve the pork with some wilted spinach and small boiled potatoes. You can replace the spinach with other vegetables such as green beans, savoy cabbage or green asparagus if you prefer.
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