Slow Roasted PORK BELLY with ORANGE STAR ANISE SAUCE & PISTACHIO Crumble
1. Score the pork belly using a very sharp knife. (Pork belly skin is very tough so you’ll need a sharp knife like a Stanley knife. Your butcher will be happy to score it for you).
2. Lay the pork, skin-side up, on a rack in a roasting tin. Rub with oil and scatter with salt.
(This process helps the fat run out and the skin to crisp).
3. Transfer to a heated oven.
4. Cook at 200C/ for30 minutes to crisp the crackling.
5. Reduce oven temperature to 160°C, then roast for a further 2 hours or until the pork tender and crisp crackling
(this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 minutes before carving into slices.
6. Plate pork belly and pour over ORANGE STAR ANISE SAUCE and crumble pistachios over sauce and serve.
OVEN BAKED BEEF AMERICAN RIBS RECIPE!!
Although BeeF ribs are often cooked on the grill, they can be very tasty, tender, and moist when cooked in an oven. It's easier to control the time of oven baked ribs, and best of all it can be made even when raining and cold outside. Ok, you need a beautiful rack of ribs from your local butcher.....
!.Lay a long sheet of foil down and lay rack of ribs on top and brush a thin layer of beef and ribs sauce (keeping most of sauce for the end)
Place another sheet of foil on top of ribs and crunch the edges together to make a package.
Now put them into a 200 degee oven for 1 1/2 to 2 hours, until tender.
Remove ribs from oven and foil and cut in to desired size.
Place on baking tray and drizzel them with remaining beef and rib sauce.
Bake for a further 10mins
Take out of oven and serve with beautilful homemade colesaw, fresh corn & beer battered chips.
