Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, crackin' pork belly with spinach-bacon mash. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Remove the veg from the pork tin with a slotted spoon and pour off the juices into a jug. Spoon out the fat, pour the remaining roasting juices into a pan and simmer gently to make a gravy. Carve the pork and crackling and serve with the carrots, braised veg, gravy and some mashed potato, if you like. Massage the salt into the skin and leave for half an hour in fridge.
Crackin' Pork Belly with Spinach-Bacon Mash is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Crackin' Pork Belly with Spinach-Bacon Mash is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook crackin' pork belly with spinach-bacon mash using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Crackin' Pork Belly with Spinach-Bacon Mash:
- Make ready 1 1/2 kg Pork Belly, scored
- Prepare 4 clove garlic, roughly chopped
- Make ready 1 tbsp Sea salt flakes
- Take 1 tbsp Fennel seeds
- Make ready 2 tsp Caraway seeds
- Take 2 tbsp Olive oil
- Make ready 5 large potatoes
- Make ready 1/2 cup Cooked chopped spinach
- Make ready 3 Rasher bacon, diced and fried
- Get 1/2 Brown onion, diced and fried
- Get 1 Milk butter salt (for mashing)
Pork belly is also a good source of protein, vitamins, and minerals. Bring the pork to room temperature (I like to have it sitting in the fridge uncovered as this helps to dry out the pork skin). Thoroughly pat the skin of the pork dry and season the flesh side with pepper and half the salt. Place the sage leaves on the bottom of a baking dish.
Instructions to make Crackin' Pork Belly with Spinach-Bacon Mash:
- Pre-heat oven to 140*C.
- In mortar & pestle sea salt, fennel seed, caraway seed, garlic and oil. Grind to a paste and rub into pork skin.
- Cook for 2 1/2 hours.
- Pump up to 220*C for a further 30 minutes.
- Towards the end of cooking pork- get your spuds on the boil and make your mash as you normally would (butter salt milk) fry bacon and onion, cook spinach and mix through mash.
- Crackling will now be crunchy and delicious. Slice up and serve with mash. Serves 4. Enjoy!
Thoroughly pat the skin of the pork dry and season the flesh side with pepper and half the salt. Place the sage leaves on the bottom of a baking dish. Chinese pork belly dishes are some of the most favored ad authentic dishes found their way from China to western countries. Instructions for Making Roast Pork Belly. Score the skin of your pork belly and pat it dry with paper towel.
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