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Hello foodies,
This crispy pork belly and gravy is simply the best dish to try. It is delicious and easy to recreate. I use I used some pork belly from Linley valley here in WA. It is just nice and melting without being to strong in flavour. The sauce, gravy or as we “chefs” calls a jus lie is just simply divine, rich in flavour and leave you with a velvety slightly sweet mouth feel.
In this recipe, I show you how to make the best pork belly, the best crackling and a red wine pear gravy.
Get to the recipe, adjust the numbers, print it and go shopping. Get cooking and tell me how it was.
Don’t hesitate to comment and let me know how the recipe went for you.
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Happy cooking
David.
Ingredients
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From the Land:
- From the Garden:
- From the Pantry:
Instructions
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Preheat your oven at 160°c Wash & peel your onion and carrots. Cut them roughly. Cut the pears in halves. Clean the bay leaves and thyme
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In a roasting, place all the above ingredients and spread them. Add the wine to the roasting tray.
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Place the pork belly on top of the vegetable, pear and wine bed.
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Brush the olive oil on top of the skin.
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Add a large amount of cracked salt.
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Cover tightly the roasting pan with aluminium foil. Cook for 1.5 hours at 160°c. Remove the roast from the roasting pan and place it on another tray. Crank up the heat of the oven to 220°c and roast the skin for 30 more min.
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Meanwhile, bring the roasting pan containing the vegetable bed and juices to the top of the stove.
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Heat up to bring the juices to boiling point.
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With the help of a wooden spoon or spatula, scrap the bottom of the pan to detach all remaining bits from the pan. This has 2 purposes: 1- you are actually removing all the "goodies" attached to the tray. The gravy will be good due to the natural sugar, colour, protein attached to the pan. Once detached, they dissolve into the juices liquid and give a strong flavour and dark colour to your gravy. Here it is ... the secret to good gravy is OUT. 2- it helps cleaning your roasting pan.
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Using a clean sauce pot, strain the juices into the pot.
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Press a little harded on the vegetables to extract all the flavours.
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In another small little bowl, add the cornflour to it
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Add a little bit of water.
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Mix it together to avoid lump... It should look like a slurry. Not thick at all
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Add the cornflour slurry a little a the time to get the perfect consistency desired. Bring the gravy to a boil whilst whisking.
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A good gravy should coat he back of a spoon and not running away from it.
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Season well as it enhance flavours.
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Perfect, perfecto, parfait
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Let rest your Pork belly for 10 min in a warm area.
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Just serve it with your favorite vegetables. Bon Appetit Frenchy.
Notes
Tips:
Allow 30 min per 500 g of meat when you roast pork.
Keep your meat of the fridge for an hour prior roasting. Room temperature help the meat and juices to be relax.
This methods allows you to make the best real gravy, say no to GRAVOX. you can change the vegetables , you could add celery, apples, pineapple, oranges.
Cornflour is better than flour to thicken your sauce and it is gluten free.
You can also meal prep and keep this up to 5 days in the fridge or up to 3 months in the freezer.
Now the crackling will be easy for you to make .
Happy roasting
David