Noodlies, Sydney food blog contributor, Evie Chataway shares her recipe for slow cooked pork belly as part of her ‘Game of Thrones’ inspired dinner menu.
This is a very easy dish to cook, it might take a long time but it certainly isn’t difficult, and the results are great especially when feeding a crowd. This will feed six people easily.
- 1.5 kg pork belly, bone removed, skin scored
- 2 cloves of garlic (optional)
- 2 Carrots (or carrots and parsnips)
- 1 Onion
- Olive oil
- Black pudding (optional)
- 4 eating apples (optional)
Pour a good glug of olive oil in a baking tray. Peel the onion and chop in half, cut up the carrots (or any other root veg) into big chunks, add garlic (if using) and a few springs of rosemary. Add to baking tray. Pre heat the oven to 200 degrees.
Get the pork out of the fridge and pat the skin on top to make sure it is dry. Rub salt into the scored skin. Place the pork on top of the veg in the baking tray and pop in the oven. Leave for 15 minutes, then turn down the oven to 155 degrees. Leave for seven hours.
After seven hours remove the pork from the oven, slip a sharp knife between the crackling top and meat below. It should come away very easily as the meat will now be falling apart and tender. Put the tender meat on a wooden board and cover with tin foil to rest. Leave the crackling skin to one side.
If serving baked apples with the pork, cut the apples in half (leave the pips and skin intact). Put the appleas in the baking tray you have just removed the meat from and return to the oven, raising the temperature to 200 degrees. They will take half an hour to cook.
Ten minutes before the end of the apples’ cooking time put the sliced black pudding on a baking tray, and the pork cracking on another baking tray and pop in the oven for the final ten minutes of cooking time.
Shred the meat which has been resting on the wooden board, snap the crackling and scatter on top, surround with the black pudding and baked apples if using. Serve on the wooden board to be eaten family style.