1 onion, peeled and halved
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Curly Kale and apple sauce, for serving.
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Heston, 500g pork belly Serve with the mashed vegetables and a piece of the crispy skin. If you'd like to comment further on this recipe you can do so in the
Season with salt and pepper and keep warm. With 30 minutes of the cooking time left, add the sage to … 1 parsnip, peeled and halved lengthways Stir-fried vegetables such as broccoli, bok choy, onion, carrot, and some baby corn go excellent as an accompaniment to this dish. firstname.lastname@example.org, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook, ''Though this pork belly takes 9 hours to cook, the method couldnât be simpler. Â½ garlic bulb
Salt, for sprinkling Cook for 9 hours at 95°C or 8 hours at gas mark ¼. The side dish that I like to have with this dish is some delicious fried rice.
With 30 minutes of the cooking time left, add the sage to the casserole and return to the oven for the final 30 minutes. Customer Sales and Support Centre by free phone on 0800 1 88884 or
Cook for 9 hours at 95Â°C or 8 hours at gas mark Â¼. Place the skin on a cooling rack and sprinkle with salt. 1 tablespoon vegetable oil or rapeseed oil, The Waitrose & Partners farm, Leckford Estate.
Put the cooling rack on top of a baking tray and place in the oven. This recipe is easily doubled to serve 6 people. Put the cooling rack on top of a baking tray and place in the oven. Preheat the oven to 95Â°C or gas mark Â¼. on your browser, you can place your order by contacting our
3 carrots, peeled and halved lengthways Place over a medium heat until the liquid begins to simmer, cover, then place in the oven. Just double each ingredient apart from the chicken stock and the sage.'' Thank you for rating this recipe. section on the bottom of the page.
Place over a medium heat until the liquid begins to simmer, cover, then place in the oven. Using a very sharp knife, carefully remove the top skin of the pork belly, trying to keep it intact. 1 litre chicken stock There is a staggering number of dishes that can accompany the pork belly. In the meantime, put the cooling rack with the crackling back in the oven for 5 minutes or until the skin has puffed up. Place the pork belly in a large casserole dish with a lid, then add the carrots, parsnip, onion, turnip and garlic, and pour over the chicken stock.
Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying … Â½ turnip, peeled Below are just a few ideas on how you can serve this delicious dish. For something a little easier, you can stick with just regular rice. Low temperature cooking over a long period of time will ensure that the belly is tender and moist. 1 tablespoon vegetable oil or rapeseed oil Pour the braising liquid into a saucepan and place over a high heat to reduce by half. This recipe was first published in October 2010. Once the initial chopping is done, you can sit back and wait for the oven to work its magic.
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Â½ bunch sage