In two weeks it’ll be Christmas Eve, Christmas Eve guys, can you believe it? I can’t, but boy I cannot wait for the Christmas foodies. The time to be with loved ones, having a good time, laughing, good food, literally ticking all my boxes. I love the lead up to Christmas, everyone out buying gifts and preparing the delicious treats for the big day. A tasty treat we have this week with this pork belly recipe, full of flavour and so very simple to make. If you’re feeling a richer flavour use a meatier stock, otherwise vegetable stock will work just as well.
600g pork belly slices
200ml cranberry juice
7-8 shallots, peeled and quartered
1 bulb of garlic, peeled leaving the cloves whole
1 tbsp sunflower oil
Ground black pepper
Preheat the oven to 180 fan.
Place your baking tray on the stove, add the garlic, shallot and oil and fry for a couple of minutes.
Put the pork belly slices on top of the garlic and shallots, distributing them evenly on the tray.
Pour in the stock and the cranberry juice, try to avoid touching the meat so that the fattier parts of the meat can render and become crispy in the cooking process. Season the pork with salt and pepper
Put the baking tray in the oven and leave to cook for 45 minutes to an hour. Best served hot and with some mashed potatoes.
Those winter warmer meals are definitely the way forward now. Those colder wintery nights just invite juicy, hearty meals with simple and delicious flavours. The added butter beans brings a deeper and more enhanced flavour as it absorbs all the meaty flavours making it more delectable. A real treat for dinner packed with simple flavours providing maximum satisfaction.
4 pork belly slices
1 leek, finely sliced
125 asparagus tip, cut into chunks
215g butter beans, drained
7 garlic cloves, peeled and kept whole.
1 tsp oregano
300ml chicken stock
1 tsp olive oil
Preheat the oven to 180°.
On the stove, start by frying the leeks and garlic together with the olive oil in the baking tray until lightly browned.
Add the beans and fry for a minute. Sprinkle over the the oregano and evenly distribute the the asparagus chunks.
Pour in the chicken stock and place the pork belly on top. Season generously with black pepper. (The meat should not be submerged in the stock. Around half should be covered in the stock so the meat remains juicy and the other half exposed allowing the pork to become browned and crispy).
Having a good selection of spices in your pantry is always the way to go I feel. Sometimes having to chop, grate or slice fresh ingredients comes under the ’I really cant be asked’ bracket and spice jars are the way forward. They are a real blessing to this delicious and seriously juicy dish which is so simple to prepare and the end product is pure bliss! Hope you all enjoy 😌
8 pork ribs
3tbsp light brown soft sugar
1 tsp garlic granules
1/2 tsp onion granules
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/4 tsp chilli flakes
2 tbsp soy sauce
1 tbsp golden syrup
1/2 tsp lime juice
1 tsp sesame oil
Preheat the oven to 160.
Make the marinade by mixing all of the above ingredients (excluding the ribs) together in a bowl.
In another bowl, place the ribs and pour over 3/4 of the marinade and mix thoroughly with your hands.
Place in the baking tray of your choice and drizzle over the remaining marinade. Cover tightly with either a lid or foil and place in the oven. Leave to bake for 1 hour 30 minutes.
Recently I have cut down a lot on how much meat I have been eating. I have definitely been having a lot more fish and vegetarian options in my diet as opposed to having meat. With a good bit of discipline I have been having meat only once a week and have actually really enjoyed not having as much as I used to. When my meat day comes along I really do think long and hard about what I would like to devour; I see it as a real treat. This time I made a pork belly and chickpea concoction, made in one pan which is just amazing cooking as there are less dishes to wash up. A succulent meal where the pork is so tender from the stock and its own deliciously rendered juices; a dish I believe will be revisited time and time again.
4 pork belly slices, cut into bitesize chunks
5 garlic cloves, finely chopped
1 can chickpeas, drained
100ml white wine
500ml chicken stock
1 tbsp oregano
On medium-high heat drizzle a small amount of olive oil in a pan, (not too much as the pork belly will produce a lot of its own oil as it cooks) add the meat, season with salt and fry. When the pork starts to brown and crispen pour in the wine and add the garlic.
Cook until the wine evaporates and the pork is crispy.
Add the oregano and chickpeas, fry together for a couple of minutes.
Drop the heat to medium, pour in the stock and cook for 20-25 minutes. The juices will have reduced and thickened.
The way the caramelised parts of the pork just screams ‘get in my belly’ with this dish. The cooking time on this bad boy is so short, there are no excuses to not give this a go. You can also switch this up with some added vegetables and spring onion if you’re more on the stir fry vibes. Additionally this goes brilliantly with some boiled rice or with a side salad.
4 slices of pork belly, cut into chunks
1 red chilli, deseeded and finely chopped
2 cloves of garlic, grated
1 inch piece of fresh ginger, grated
1 dessert spoon of soy sauce
1 dessert spoon of sesame oil
1tsp maple syrup
1 tsp granulated sugar
To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Then add the pork and give it a thorough mix. Then leave to marinate for at least 15 minutes.
Remove the pork from the bowl and place in a frying pan on high heat. Leave all remaining juices in the bowl. Cook on one side for 5 minutes.
Drop the heat to medium-high and flip over the meat (the cooked side will be crispy and the marinade will have caramelised). Add in any remaining juices and chilli bits from the bowl to the pan.
Cook for another 5 minutes, then serve immediately with an optional splash of lime .