Slow Cooked Oven Baked Pork Ribs

Food, Cuisine, Ingredient, Dish, Tableware, Plate, Recipe, Meal, Steamed rice, Meat,

Photo: Brent Darby

This slow cooked belly of pork recipe sees the fat melt away, basting the meat and adding a wonderful rich depth of flavour.

Makes: 6

Prep Time: 0 hours 30 mins

Cook Time: 3 hours 25 mins

Total Time: 3 hours 55 mins

1 tbsp. sea salt

1 tbsp. finely chopped rosemary

1 tbsp. oil

2 kg piece boneless pork belly, rind scored

3 large onions, peeled and sliced into wedges

3 quince, quartered and cored

1 tbsp. plain flour

125 ml dry cider

350 ml light chicken stock

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Heat oven to 220°C (200°C fan oven) gas mark 7. Mix together the salt and rosemary. Rub the oil onto the pork rind followed by the rosemary salt, pushing it down between the cuts.
Put the pork onto a rack set in a large roasting pan. Roast for 30 minutes, then lower the oven temperature to 160°C (140°C fan oven) gas mark 3. Continue roasting for 2 hours.
Put the onions and quince around the meat and roast for another 40 minutes until the onions and quince are cooked through and the pork is meltingly tender.
Rest the meat, loosely covered with foil, and keep the onions and quince warm on a plate.
Pour away all but 1 tbsp of the fat from the pan. Sprinkle the flour over and cook on a medium hob for 1 minute, scraping up any browned bits on the base. Gradually add the cider and bubble for a few minutes. Gradually add the stock, bring to the boil, then simmer for 15 minutes, adding more stock if necessary. Strain.
Serve slices of the slow cooked belly of pork and crackling with the gravy, onions and quince along with side dishes of mashed potato and steamed cavolo nero.

This slow cooked belly of pork recipe sees the fat melt away, basting the meat and adding a wonderful rich depth of flavour.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io