Phil Vickery's masterclass in perfecting pork belly
Here to give us a masterclass in the ultimate roast dish… Phil Vickery is divulging the culinary secrets to getting that melt-in-your mouth juiciest ever pork belly with incredible crackling - that works every time.
Succulent pork belly with a gherkin and shallot mayonnaise, served with a mixed bean and potato salad and a gorgonzola dressing
Serves: 4
Ingredients
For the Belly Pork:
1kg belly pork, boned & skin on
2 tbsp salt
2 tbsp sugar
1 tbsp ground black pepper
8 cloves garlic, crushed
2 or 3 sprigs fresh thyme
800ml sunflower or vegetable oil
For the Gorgonzola Dressing:
3 tbsp balsamic vinegar
3 tbsp white wine vinegar
4 tbsp olive oil
Pinch of salt
Pinch of ground black pepper
150g Gorgonzola cheese, roughly grated
4 tbsp parsley, chopped
1 small red onion, peeled and finely sliced
For the Mixed Bean and Potato Salad:
200g Jersey Royal potatoes, cooked and halved
100g frozen baby broad beans, cooked
1 x 400g can borlotti beans, rinsed & drained well
1 x 400g can cannellini beans, rinsed & drained well
10 cherry tomatoes, halved
1 small head Romaine lettuce, finely chopped
For the Gherkin, Shallot and Mustard Mayo:
8 heaped tbsp mayonnaise
6 large gherkins, finely chopped
3 large shallots, finely chopped
2 tsp English mustard
4 tbsp parsley, chopped
Juice of ½ lemon
Pinch of ground black pepper
Method
1. Place the pork belly in a large bowl or dish and rub the salt, sugar and black pepper over the pork and leave to one side at room temperature for 20-30 minutes.
2. Heat the oven to 160℃ Fan or 180℃.
3. Wash off the salt mix, pat dry and then add the crushed garlic and thyme and rub well. Place the belly into a deep baking tray that's just big enough to fit the pork.
4. Gently heat the oil to 100℃ and carefully pour over the pork so that it’s totally submerged.
5. Cover the dish in foil and place the pork carefully into the oven and cook for approximately 2 hours or until a knife can pass through easily. The meat should be very soft.
6. Carefully remove the pork belly from the oven and leave at room temperature for 15 minutes to cool.
7. Lift the cooked pork from the dish, place onto a flat tray skin side down and cover with cling film. Press with another tray on top and place into the fridge to chill.
8. When ready to cook, preheat the oven to 220℃ and cut the pork belly into 4 perfect squares, trimming off any ragged edges.
9. Place a dry non-stick frying pan over a high heat. Once hot, Place the pork belly skin side down into the frying pan and cook until the skin begins to crackle.
10. Transfer the pork to the oven and cook for a further 10-15 minutes until heated through.
11. Meanwhile, in a large bowl add the vinegars and oil and whisk. Season with salad and pepper. Add the Gorgonzola, parsley and onion to the dressing and mix carefully.
12. Add the cooked potatoes, beans, cherry tomatoes and lettuce to the bowl and mix carefully.
13. For the Gherkin Mayonnaise, place the mayonnaise, gherkins, shallots, mustard and parsley together in a bowl and mix. Add the lemon juice and black pepper and mix well.
14. Once the pork is cooked through, remove from the oven and serve alongside the bean and potato salad and the gherkin mayonnaise.