Slow Roast Pork Belly with Balsamic-Honey Figs
- erinna Chng
- 2 days ago
- 1 min read
This slow oven-roasted Pork Belly is sooooo good that I must share this recipe like almost immediately after testing it! The fats literally melt-in-your mouth and the meat is fall-apart tender and moist! This is like the only dish you need to impress your loved ones and guests!
I had this dish last week at Oso Ristorante during my birthday. It was a very memorable dish. The taste of the pork belly accompanied with the sweet, tarty figs, perfectly married the two components together.
Not a difficult dish to make either. 1st you need to brine it overnight, then slow-roast in oven for about 4 hours and prepare the figs last 15 minutes before serving.
You can have the option of removing the skin of the pork belly or leaving the skin on.
Ensure that the pork belly is fully submerge in the brine. Brine it for about 8 to 10 hours in the fridge. Do not leave the pork in the brine for move than 10 hours.
If the pork belly is already in the brine for 10 hours and you are not ready to roast is yet, remove from the brine, pat dry and cover with cling wrap. Return it to the fridge and chill (no more than 1 day).
Before roasting, pat dry the pork belly and cut into your desired portions or roast it as whole.
Preheat the oven at 160 degree Celsius 30 mins before roasting
Pan fry the belly (‘skin side down) until golden brown.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
The Brine
Add all the ingredients for the brine into a saucepot and bring to boil.
Remove from the fire and allow it to cool before use
Brine the Pork Belly
Add the washed pork belly into the cooled brine and chill for 8 to 10 hours.
No more than 10 hours
Slow Roasting the Pork Belly
Preheat the oven temperature to 160 degree Celsius
Remove the pork belly from the brine, pat dry and cut into individual portion (or roast it as a whole)
Heat a frying pan over medium high heat (if using a dutch-oven for slow roasting, use the dutch oven to pan fry the pork belly instead of using a separate pan)
Slowly place the pork belly - skin side down, into the pan and sear until the skin-side become golden brown
Add in the beef broth and thyme
Bring it to boil and transfer the pork belly (skin side down) and broth into a oven-proof casserole {omit this step if using dutch-oven/ cast iron pot/ oven proof pot; just transfer the whole pot into the oven}
Cover with lid or aluminium foil. Do not fully cover the lid, allow a small opening for the evaporation. If using aluminium foil, poke open a hole on the foil after covering the casserole/pot
Roast for 2.5 hours
After 2.5 hours, flip the pork belly with skin-side up and roast for another 1 hour. Add more beef broth if necessary. Cover back the lid/ aluminium foil
After 1 hour, remove the lid/ aluminium foil and continue to roast for 15 mins.
Remove the pot of belly from the oven
Balsamic-honey Figs (prepare while the pork belly is at the last 15 minutes of roasting)
Add the figs, balsamic, honey and wine into a saucepot and bring to boil
Lower the heat to simmer and allow it to simmer for 15 mins (cover with lid)
Transfer the figs to the serving plate
Increase the heat to medium high and reduce the liquid until slightly thicken
Set aside for assembling the dish
Assembling the Pork Belly
Transfer the pork belly over to the serving plates.
Serve with balsamic-honey braised figs and drizzle over the balsamic reduction
Garnish with leaves of baby spinach, sliced radishes and tomatoes
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Slow Roast Pork Belly with Balsamic-Honey & Figs
Head Chef
Adapted & Modified from Ad-Hoc @ Home by Thomas Keller
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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