Spiced Pork Belly With Vegetables

Spiced Pork Belly With Vegetables

Timbercraft would like to share this delicious Spiced Pork Belly recipe from Neff. Perfect for a slight change to the usual Sunday roast!

Whilst the contents of this recipe have been developed for use in conjunction with a Neff oven, it is possible to achieve successful results when using different oven brands. Simply follow the recipe and refer to your appliance user manual, as some manufacturers may suggest using higher temperature settings.

 

Prep time: 15 minutes, plus overnight marinating Cook time: 1 hour, plus resting
Serves 4
170°C CircoRoasting

  • 1 tablespoon sea salt
  • ½ teaspoon celery salt
  • ½ teaspoon five spice powder
  • 850g (1lb 14oz) piece boned pork belly, skin finely scored
  • 250ml (½ pint) dry white wine
  • 2 onions, peeled and cut into 8 wedges
  • 4 carrots, peeled and cut diagonally into thick slices
  • 3 sticks celery, cut diagonally into thick slices
  • 8 cloves garlic, peeled
  • 3 sprigs rosemary, leaves roughly chopped

1. Mix together the sea salt, celery salt and five spice powder and rub all over the pork. Place in a plastic container, skin-side up, cover and refrigerate overnight.

2. Take the container out of the fridge half an hour before cooking. Transfer the pork to a plate and mix the meat juices that have gathered in the bottom of the container with the wine.

3. Toss the prepared vegetables, garlic and rosemary together in a universal tray and pour the wine mixture over. Set a wire rack over the tray and place the pork on top of the rack, skin-side up.

4. Place in the oven on shelf 3 and roast at 170°C CircoRoasting for 40 minutes to really crisp up the crackling, then move the pork and vegetables down to shelf 1 for a further 20 minutes, until cooked through.

5. Remove from the oven and allow the meat to rest for 10 minutes before carving, keeping the vegetables warm.

6. Carve the meat into thick slices and serve with the roasted vegetables and pan juices.

Cook’s tip: the salt rub used at the start of this recipe ‘cures’ the pork overnight, drawing out excess moisture and seasoning it through. By cooking it on CircoRoasting you get an unbeatable result; crisp, crunchy crackling thanks to the intense heat from the grill, and tender, succulent meat and vegetables, roasted evenly all over thanks to the powerful action of the CircoTherm® fan.