Crispy pork belly-Red wine and pear jus (Recipe)

• Preheat your oven at 160°c Wash & peel your onion and carrots.

• Cut them roughly.
• Cut the pears in halves.
• Clean the bay leaves and thyme
• In a roasting, place all the above ingredients and spread them.
• Add the wine to the roasting tray.
• Place the pork belly on top of the vegetable, pear and wine bed.
• Brush the olive oil on top of the skin.
• Add a large amount of cracked salt.

 

 

 

• Cover tightly the roasting pan with aluminium foil. Cook for 1.5 hours at 160°c.
• Remove the roast from the roasting pan and place it on another tray.
• Crank up the heat of the oven to 220°c and roast the skin for 30 more min.

Meanwhile, bring the roasting pan containing the vegetable bed and juices to the top of the stove. Heat up to bring the juices to boiling point.

• With the help of a wooden spoon or spatula, scrap the bottom of the pan to detach all remaining bits from the pan.

This has 2 purposes:

1- you are actually removing all the “goodies” attached to the tray. The gravy will be good due to the natural sugar, colour, protein attached to the pan. Once detached, they dissolve into the juices liquid and give a strong flavour and dark colour to your gravy. Here it is … the secret to good gravy is OUT.

2- it helps cleaning your roasting pan.

• Using a clean sauce pot, strain the juices into the pot.
• Press  on the vegetables to extract all the flavours.
• In another small little bowl, add the cornflour to it
• Add a little bit of water.
  Mix it together to avoid lump… It should look like a slurry. Not thick at all

Add the cornflour slurry a little a the time to get the perfect consistency desired. Bring the gravy to a boil whilst whisking.

 

Let rest your Pork belly for 10 min in a warm area.  Just serve it with your favorite vegetables. Bon Appetit Frenchy.