Wednesday, February 27, 2008
Roasted Belly of Pork with Cain's Gravy
This is an adaptation of a Richard Fox recipe that caught my eye recently. Why? Because it involved Belly Pork, possibly my favourite cut of any meat ever. So versatile, I think Belly is starting to get the recognition it deserves. Anyway, this is basically a slow-cooked belly, perfect for slicing, and the gravy is all made in the pan. The secret ingredient is beer - in my case, Cain's Raisin Beer. Richard reccommends a full-bodied Yorkshire beer, but I found the juicy and slightly floral nature of Cain's Raisin made an excellent gravy.
Serves One Yorkshire Lass and One hungry Yorkshireman
you will need;
A good hunk of belly; about four/five ribs.
Tin of chopped tomatoes
1 stick of celery
2 carrots, chopped and peeled
Half a bottle of Cain's Raisin Beer
300ml Chicken Stock
For the dry rub:
2 cloves garlic
Chopped parsley, Thyme, Oregano, Rosemary
Salt, Ground Black Pepper
1. Pre-Heat your oven to 150-160 degrees
2. Score your belly pork; rub the dry rub into the skin and leave to stand while:
3. ...You add all your chopped veg into a roasting tin. Over the veg, pour over the tomatoes, stock and finally the beer. Mix a little.
4. Lay the Pork on top, and roast for about 4 hours.
This is a perfect meal for putting in and forgetting about - but keep an eye on it if you don't know your oven inside-out; you don't want that juicy pork to dry out. Over time, the veg softens into the liquor; creating a tasty gravy so chunky you won't need additional accompaniments, in my opinion.
If you fancy making this and use another beer, let me know how it turns out. Any robust beer should do the trick, and you'll get different flavours every time.