This Mary Berry Pork Belly recipe features pork belly with skin on, olive oil, fennel powder, salt, and black pepper. It takes 3 hours and 30 minutes to make and serves 4 people.
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🧡 Reasons to Add This Pork Belly Recipe to Your Repertoire:
- Succulent pork belly with crispy skin offers a delightful texture contrast.
- The subtle hint of fennel enhances the savory flavor profile.
- Simple seasoning of salt and pepper lets the pork’s natural taste shine.
- It’s an easy-to-follow recipe, perfect for both novice and experienced cooks.
❓ What Is Mary Berry Pork Belly Recipe?
Mary Berry Pork Belly is a savory dish made from pork belly, seasoned with olive oil, fennel powder, salt, and pepper. It’s renowned for its succulent texture and rich flavor, often featuring crispy skin.
🥩 Mary Berry Pork Belly Ingredients
- 1kg / 2 lb pork belly with skin on , NOT SCORED. Look for 3 – 3.5cm / 1.2 – 1.6″ thick, even thickness with flat, unwrinkled skin, preferably not vac-packed
- 1 1/2 tsp olive oil , divided
- 1/2 tsp fennel powder / ground fennel seeds , optional.
- 1 tsp salt , cooking/kosher salt (or 7/8 tsp table salt), divided
- 1/4 tsp black pepper
🍛 How To Make Mary Berry Pork Belly
- Put pork belly on a plate and dry skin overnight. Dry skin with paper towels. Leave uncovered in fridge overnight to dry skin. (If time is short, pat the skin dry).
- Preheat oven to 140°C/285°F (120°C fan).
- To season meat: Apply 1 tsp oil on flesh only. Sprinkle 1/2 tsp salt, pepper, and fennel powder. Rub the flesh, especially the sides, taking care to get into all the crevices.
- On a work surface, place two foil pieces. Place belly skin-side up in foil. Fold the edges to form an open box around the belly, squeezing corners to seal and make it snug. Put meat on a tray.
- Dry with paper towels. Rub with 1/2 tsp oil and sprinkle remaining 1/2 tsp salt evenly on skin from edge to edge.
- Roast slowly Roast for 2 1/2 hours in the oven. The pork will have shrunk after 1 1/2 hours, so remove and tighten the foil and continue cooking. Staying rich in pork fat and protecting the flesh keeps it juicy.
- Remove meat from oven, then heat to 240°C/465°F (all ovens).
- Remove foil and arrange meat on a rack over a tray (preferred but optional). Stuff scrunched-up balls of foil under pork to level and horizontalize the skin
- High heat for 30 minutes! Return the pig to the oven for 30 minutes, rotating every 15 minutes, until the crackling is deep golden, puffy, and crispy. Protect faster-browning patches with foil.
- Remove pork from oven. Slice after 10 minutes of rest.
- Cut into 2cm / ⅘” slices using a sharp knife. Post shows Apple Sauce, Vermouth Jus, and Cauliflower Puree ! Check the post for fine dining-style plating instructions and more sauce possibilities.
💭 Recipe Tips
- Ensure the pork belly has flat, unwrinkled skin for even cooking.
- Use a meat thermometer to ensure the internal temperature reaches 160°F for safe consumption.
- Avoid scoring the skin to achieve optimal crispiness.
- Opt for fresh fennel seeds if ground fennel powder isn’t available.
- Maintain a consistent thickness of 3-3.5cm for even cooking and texture.
🥗What To Serve With Pork Belly?
Serve Pork Belly with roasted vegetables like carrots and potatoes for a hearty meal Add a side of steamed greens such as broccoli or spinach for freshness. Garnish with a drizzle of balsamic glaze for extra flavor.
🎚 How To Store Leftovers Pork Belly?
- In The Fridge. To store Leftovers Pork Belly, refrigerate it in an airtight container for up to 3 days.
- In The Freezer. To freeze Leftovers Pork Belly wrap individual portions tightly in plastic wrap then place in a freezer bag for up to 3 months.
🥵 How To Reheat Leftovers Pork Belly?
- In The Oven: Preheat to 350°F, place Leftovers Pork Belly on a baking sheet and reheat for 10-15 minutes until warmed through.
- In The Pan: Sear Leftovers Pork Belly over medium heat for 3-4 minutes per side until heated.
- In The Air fryer: Heat Leftovers Pork Belly at 350°F for 5-7 minutes until crispy.
FAQs
How Do You Prevent Pork Belly From Drying Out During Cooking?
To prevent pork belly from drying out during cooking, ensure it’s cooked at a low temperature for a longer duration, such as slow-roasting or braising. Basting it periodically with its rendered fat or broth also helps retain moisture.
Can Pork Belly Be Marinated Before Cooking?
Yes, pork belly can be marinated before cooking to enhance its flavor. Common marinade ingredients include soy sauce, garlic, ginger, and brown sugar. Marinate the pork belly for at least a few hours or overnight in the refrigerator for best results.
How Do You Know When Pork Belly Is Cooked To Perfection?
Pork belly is cooked to perfection when its internal temperature reaches 160°F (71°C) and the meat is tender while the skin is crispy. Use a meat thermometer to accurately gauge doneness.
How Do You Prevent Pork Belly From Becoming Too Fatty?
To prevent pork belly from becoming too fatty, trim excess fat before cooking or opt for leaner cuts. Additionally, rendering the fat during cooking and draining excess fat afterward can help control the overall fat content of the dish.
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Mary Berry Pork Belly Nutrition Facts
Amount Per 100 grams
- Calories: 518
- Total Fat: 53 g
- Saturated fat: 19 g
- Cholesterol: 72 mg
- Sodium: 32 mg
- Potassium: 185 mg
- Total Carbohydrate: 0 g
- Dietary fiber: 0 g
- Sugar: 0 g
- Protein: 9 g
- Vitamin C: 0%
- Calcium: 0%
- Iron: 2%
Mary Berry Pork Belly
Description
This Mary Berry Pork Belly recipe features pork belly with skin on, olive oil, fennel powder, salt, and black pepper. It takes 3 hours and 30 minutes to make and serves 4 people.
Ingredients
Instructions
- Put pork belly on a plate and dry skin overnight. Dry skin with paper towels. Leave uncovered in fridge overnight to dry skin. (If time is short, pat the skin dry).
- Preheat oven to 140°C/285°F (120°C fan).
- To season meat: Apply 1 tsp oil on flesh only. Sprinkle 1/2 tsp salt, pepper, and fennel powder. Rub the flesh, especially the sides, taking care to get into all the crevices.
- On a work surface, place two foil pieces. Place belly skin-side up in foil. Fold the edges to form an open box around the belly, squeezing corners to seal and make it snug. Put meat on a tray.
- Dry with paper towels. Rub with 1/2 tsp oil and sprinkle remaining 1/2 tsp salt evenly on skin from edge to edge.
- Roast slowly Roast for 2 1/2 hours in the oven. The pork will have shrunk after 1 1/2 hours, so remove and tighten the foil and continue cooking. Staying rich in pork fat and protecting the flesh keeps it juicy.
- Remove meat from oven, then heat to 240°C/465°F (all ovens).
- Remove foil and arrange meat on a rack over a tray (preferred but optional). Stuff scrunched-up balls of foil under pork to level and horizontalize the skin
High heat for 30 minutes! Return the pig to the oven for 30 minutes, rotating every 15 minutes, until the crackling is deep golden, puffy, and crispy. Protect faster-browning patches with foil. - Remove pork from oven. Slice after 10 minutes of rest.
- Cut into 2cm / ⅘” slices using a sharp knife. Post shows Apple Sauce, Vermouth Jus, and Cauliflower Puree ! Check the post for fine dining-style plating instructions and more sauce possibilities.
Notes
- Ensure the pork belly has flat, unwrinkled skin for even cooking.
Use a meat thermometer to ensure the internal temperature reaches 160°F for safe consumption.
Avoid scoring the skin to achieve optimal crispiness.
Opt for fresh fennel seeds if ground fennel powder isn’t available.
Maintain a consistent thickness of 3-3.5cm for even cooking and texture.