Slow-cooked pork ribs with a Maillard crust
This baby's got it all - it's monstrously delicious and great both hot and cold
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 30 mins
Cook 3 hrs 15 mins
30 minutes + marinating + 3¼ hours in the oven
- Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
- Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
- Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
- Let the belly rest but not for more than 10 minutes, then serve with roasted potatoes
Know-how
This has the unctuousness that comes from slow cooking a quite fatty hunk of pork but also the heady deliciousness, courtesy of the Maillard reaction. As it's a relatively cheap cut of meat it's a legit opportunity to buy the biggest piece you can fit in your oven, from the most expensive rare breed you can find. Add star anise and cardamom if you have some knocking around.
Recipe from olive magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/4132/
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Ingredients
- 8 bay leaves
- 2 thumb-sized pieces of root ginger
- 15 garlic cloves , or as much as you can handle
- 150ml olive oil
- 3kg pork belly (complete with skin and bones), ask your butcher to score it for you
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 30 mins
Cook 3 hrs 15 mins
30 minutes + marinating + 3¼ hours in the ovenIngredients
- 8 bay leaves
- 2 thumb-sized pieces of root ginger
- 15 garlic cloves , or as much as you can handle
- 150ml olive oil
- 3kg pork belly (complete with skin and bones), ask your butcher to score it for you
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24 December 2007
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31 March 2010
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