Slow-cooked pork ribs with a Maillard crust

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olive magazine

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1. 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).
2. 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.
3. 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.
4. 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.

Latest comments and suggestions

• honeybee

  24 December 2007

  honeybee rated and commented on this recipe

  

  Just so delicious. Usually I think of belly of pork as being too fatty, but the long slow cooking not only melted out the fat but the meat was really tender. Would definately use this cooking method again.

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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 min 3 hrs 15 mins

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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