pork belly Archives - In House Butchers

Posted on April 29, 2017May 11, 2017 by Joe Deguara

Braised Pork Ramen Soup

Braised Pork Soup with Ramen Noodles

Prep Time : 45 Minutes

Cook Time : 3 Hours

Ingredients :

For Pork Soup / Broth

4 Pork Shanks, rind removed
1 piece fresh Pork Belly, about 1 lb (454 g), rind removed
2 tbsp (30 ml) canola oil
2 tbsp (30 ml) soy sauce
12 cups (3 litres) chicken broth
2 onions, peeled and halved
1 small leek, cut into chunks
1 carrot, peeled and cut into chunks
1 head garlic, halved horizontally
Salt and pepper

For Pork Soup Toppings

600 g dry Asian-style Ramen Wheat Noodles (or 2 lbs/1 kg fresh noodles)
6 hard-boiled eggs, halved
1 cup (250 ml) bean sprouts
100 g Enoki Mushrooms
6 thin slices lotus root, peeled
6 thin slices Daikon, peeled and halved
3 green onions, thinly sliced
2 tbsp (30 ml) Bonito flakes
1 tbsp (15 ml) pickled ginger
¼ lemon, zest only

Directions :

Pork Soup

In a large pot, brown the pork bones and belly in the oil.
Remove from the heat and add the soy sauce. Coat the meat thoroughly.
Add the chicken broth and vegetables and bring to a boil.
Cover and simmer for about 3 hours.
Set the bones and meat aside on a plate.
Let cool.
Cover and refrigerate until completely chilled, about 2 hours.(This step makes slicing thinly much easier.)
Strain the broth through a fine sieve.
Don’t remove too much fat from the broth. A little fat is needed for taste.
Season with salt and pepper.
Let the broth cool and refrigerate while the meat chills. If you prefer, you can prepare the broth the day before.
Remove meat from the pork shanks bone and keep the meat for another use (rice, soup, pasta, etc.).

Assembly of Braised Pork Soup with Ramen Wheat Noodles

In a large pot of salted boiling water, cook the noodles until tender.
Drain noodles.
Thinly slice the pork belly and set aside.
Divide the noodles six large bowls and top with the meat.
Add hot broth. Garnish the soup with the remaining toppings.

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Posted on April 23, 2017 by Joe Deguara

Thai Style deep fried Pork Belly

Prep Time : 35 Minutes

Cook Time : 15 Minutes
A simple way to turn pork belly into a delicious, golden brown and crispy snack. This dish is normally best enjoyed with sticky rice and your favourite dipping sauce, this recipe works for any occasion.
Ingredients :

500 g pork belly
3 tbsp Fish Sauce
1 egg
Dash of ground pepper
1 tbsp of chicken stock powder (or any meat seasoning powder is fine)
3 tbsp Tempura Flour

Directions :

Wash the pork, and place in a large mixing bowl.
Pierce the fat side of the pork belly with a sharp knife to allow the marinade to be absorbed.
Add the fish sauce, egg, pepper, chicken stock, and tempura flour into the bowl with the pork and mix everything together.
Ensure pork is thoroughly coated in the marinade, and leave for about 30 minutes.
Heat a saucepan of oil (or just use a deep fryer) and fry the pork until golden brown and crispy (about 10 minutes depending on size of the pork belly).
Cut the pork into strips, and serve with sticky rice or as a side dish/snack.
Also serve with your favourite dipping sauce.

Posted on April 21, 2017April 21, 2017 by Joe Deguara

Pork Belly Roast

Delicious Juicy Pork Belly Roast

Prep Time : 20 Minutes

Cook Time : 3 Hours

Ingredients :

1.5 kg Pork Belly
15 g Fennel seeds
100 ml Olive oil
2 Carrots
2 sticks of celery
1 bulb of garlic
2 Onions
½ a bunch of fresh thyme
1 bottle of white wine
75 g plain flour

Directions :

Preheat the oven to its highest temperature.
Using a small sharp knife (a Stanley knife works well for me), score the skin down to the meat (try not to cut the meat), making the cuts very close together.
Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
Roughly chop the carrots and celery, then throw these into a roasting tray.
Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin of the pork belly starts to bubble and turn golden brown.
Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes.
When the time’s up, carefully open the oven door and pour in three-quarters of the wine.
Cook for 1 further hour.
Remove the pork belly meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer.
Allow the meat to rest for 10 minutes while you make the gravy.
Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce.
Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
Remove the crackling from the top of the pork belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.