roast pork recipe

This pork belly recipe turns a cheap cut of meat into a dish of dinner party standard. The fresh, zingy stuffing makes this extra special.

Roast stuffed pork belly

pork

tbsp sea salt

For the stuffing

red onion, finely chopped

olive oil

red chilli, deseeded, diced

feta, crumbled

fresh white breadcrumbs

lemon

semi-dried tomatoes, roughly chopped

parsley,

butter, melted

Preheat the oven to 240°C/fan220°C/gas 9, or as high as it will go. Place the pork belly skin-side down on a board. Using a very sharp knife or Stanley knife, carefully remove and reserve the flap of belly that sits over the rib bones, then remove and reserve the ribs. Turn the belly over, short side towards you, and score it widthways, 1cm apart, across the skin.

Make the stuffing. In a frying pan, soften the onion in the oil over a low heat, then remove to a bowl to cool. Finely chop 250g of the reserved belly flap meat in a food processor (if there’s any remaining, discard it). Add to the bowl of onion along with the remaining stuffing ingredients, and some seasoning. Set aside.

Place 30cm lengths of string at 2cm intervals across a large board. Lay the pork on top, skin-side down, so the string is running the same way as the scored lines. Spoon the stuffing lengthways down the middle of the pork belly, heaping it up into a cylindrical shape, then bring the sides of the belly up and around the stuffing so that they meet tightly. Tie tightly with the string, and weigh to calculate the cooking time (25 minutes per 450g, plus 20 minutes). Turn the rolled pork belly over and rub the sea salt into the skin, making sure that it gets right into the score lines.

Place the ribs in an oiled roasting tray and place the pork on top, with the join underneath. Roast for 20 minutes to brown and crisp the skin, then turn the oven temperature down to 180°C/fan160°C/gas 4 and roast for the remainder of your calculated cooking time.

When the pork is cooked (a metal skewer inserted into the centre of the meat should be hot at the tip), remove from the oven and rest on a board, uncovered, for 20 minutes. Carve into slices, cutting along the score lines you made earlier. Serve with the crispy crushed potatoes and fennel salad.

This delightful pork recipe is taken up another notch by the accompanying cheesy risotto. A great dinner party dish.

Herby roast pork with pea and ricotta risotto

parsley

sage

breadcrumbs

onion, finely chopped

arborio risotto rice

glass white wine

1.6-1.8 litres hot chicken stock

fresh peas

ricotta

grated Parmesan

Preheat the oven to 190°C/fan170°C/gas 5. Whizz the parsley, sage, breadcrumbs and 3 tbsp of the olive oil in the small bowl of a food processor, season well and use to coat the pork. Place in a roasting tin and roast for 25-30 minutes until just cooked. Set aside, loosely covered with foil, to rest.

Meanwhile, heat the remaining oil in a saucepan over a medium heat and gently fry the onion for 5 minutes. Add the rice and stir for a couple of minutes before adding the wine, stirring until it is completely absorbed. Season the risotto, then add the hot stock, a ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.

When the risotto is nearly ready, blanch the peas in boiling water for 1-2 minutes, drain, then stir into the risotto with the ricotta and Parmesan. Cover the pan with a lid, remove from the heat and leave to stand for 5 minutes. Slice the rested pork into thick slices and serve immediately with the pea and ricotta risotto.

This cheesy pork recipe is an ideal supper dish: it&#8217;s quick, comforting and low-fat.

Roast pork, potato and feta

onion,

new potatoes, thinly sliced

tbsp olive oil, plus extra for drizzling

pork loin medallions

cherry tomatoes, halved

thyme leaves,

milliliters white wine

vegetable stock

Preheat the oven to 220°C/fan200°C/gas 7. Place the onion and sliced potato in a shallow roasting tin, pour over half the oil and lots of seasoning, then toss to coat. Roast in the oven for 10 minutes.

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Season the pork and brown for a couple of minutes on each side.

Scatter the cherry tomatoes and thyme leaves over the potato and return to the oven for 5 minutes more. Lay the pork on top and pour over the white wine and stock. Roast for a further 12 minutes until the pork is cooked and the vegetables are tender. Serve scattered with the feta, lemon zest and thyme sprigs, and drizzled with a little olive oil.

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Top 3 roast pork recipe recipes from across the web

The most viewed roast pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roast stuffed pork belly

Herby roast pork with pea and ricot...

Roast pork, potato and feta

The most viewed roast pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine