Twice cooked belly pork recipe

It has been ages since I last blogged, actually it has been almost a year!!!! *gasp*…. Blame the exams. I had been busy preparing for my GP specialist Part 1 exams which I have passed!!! woohooo!!! Hence, I am back blogging, for a while before things crack up again! Problem is I have another part 2 practical exam to sit for sometime next year 2016….*sniffles*…which means at some point, the blog will be ‘abandoned’ again until the exam torture ends!

I have loads of dishes which I have cooked and collected many amazing recipes over the last year, hopefully, I will get the chance to blog them all!

Anyway, christmas had just came and went! I felt tremendous urge to blog and share about this wonderful pork which I cooked for the Christmas dinner at my sister’s house! Totally moist and melt in the mouth! Skin was thin and crispy!

Of course once you learn how it is cooked and you know how sinful it is (slow cooked in fat!), this will successfully stop you from being overly greedy when it comes to eating it! I always thought confit is for duck, but heck, it taste brilliant with pork too!

Just had to blog about it cuz it taste toooo gooood!! Even better than the chinese siu yuk!

I would call it the british version of the chinese siu yuk.

The pic below shows the final result of the recipe for the Twice cooked belly pork! It is sitting on onion apple veloute and you can find the veloute recipe in the link just below. My recipe below has been tweaked from the original Gordon ramsay recipe but results are still fantastic!

Original recipe from Gordon Ramsay:

Ingredients for belly pork:
Handful of thyme
Handful of rosemary
1 tbsp sea salt
few pinches of 5 spice powder
1 1/2 kg belly pork (no ribs, try to get the thinner half)
800g goose fat
1) Season the pork on both sides with sea salt and 5 spice powder. Leave it overnight if you have time!
2) Scatter the herbs at the bottom of an ovenproof dish (I used a Le Cresset cast iron casserole to cook this).
3) Place the pork skin side up in an overproof dish on top of the herbs.
4) Heat the oven to 150 C/gas 2/ fan 130C.
5)Empty the goose fat into a saucepan and heat until liquid and starting to simmer.
6) Ladle the fat over the pork. Add sunflower oil to cover if you need to.
7) Cover the casserole with a foil.
8) Cook the pork in the oven, undisturbed, for 3 hours
9)Remove the dish from the oven, leave to settle for 10 minutes.
10) Line a tray with greaseproof paper.
11) Carefully lift the pork from the fat and take off any herbs.
12)Lay it on the paper, skin side down.
13) Cut another piece of paper and lay it over the pork.
14) Cover with a tray, weigh it down with a couple of cans and leave in the fridge overnight.
This is how it looked after being rested overnight.
15) The next day, when you are ready to cook the pork, heat a drizzle of oil in a large non-stick ovenproof pan (I use a Le creusset anodised non-stick frying pan which is ovenproof as well. Totally worth the investment! Cost £90 for one pan and that’s not including the lid!)
16) Lay the pork, skin side down, and leave for a few minutes to crackle, then place in the oven to cook for 20 minutes.
17) Remove from the oven and check to see that the skin has blistered, then carefully flip it over and cook the underside for 3 minutes just to heat through.
18) Lift out onto a board and cut with a SHARP cleaver. Serve on a chinese spoon or whichever way you prefer!
End product before slicing it up!


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