Slow-cooked belly of pork with caramelised shallots
Slow cooked pork that dissolves on your tongue with sweet, sticky shallots - bliss
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 3 hours 30 mins- Put the pork skin side up on a rack in a large roasting tray and cook in a cool oven - 150C/fan 130C/gas 2 for about 31/2 hours.
- Meanwhile, put the shallots (with skin) in a pan, cover with water and bring to a simmer. Cook for 1 hour, then drain and cool.
- Cut each shallot in half lengthways through the root. Peel off the skin - still leaving the 'half' root in place.
- Heat a little oil and butter in a large pan and fry the cut side of the shallots until they are nicely browned. Turn and colour the other side. Serve with the pork.
Know-how
When you're buying pork, go for an animal that's been properly reared - I'd recommend Gloucester Old Spot or Middle White for flavour. Make the most of the shallots' sweet, intense flavour by 'caramelising' them.
Per serving
754 kcalories, protein 60.8g, carbohydrate 2.5g, fat 55.8 g, saturated fat 21.4g, fibre 1.9g, salt 0.6 g
Recipe from olive magazine, April 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3544/
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 3 hours 30 minsIngredients
- 1½ kg pork belly with bones, skin scored
- 16 large shallots
- oil
- butter
Per serving
754 kcalories, protein 60.8g, carbohydrate 2.5g, fat 55.8 g, saturated fat 21.4g, fibre 1.9g, salt 0.6 g


Latest comments and suggestions
06 March 2008
Thelma commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 July 2008
Steve Stapley commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 July 2008
Steve Stapley rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
15 September 2008
CazStanley rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
21 December 2008
Rog rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.