Steam-roast pork belly
- 900g Asda British Pork Belly
- 2 tsp sunflower oil
- 1 tsp coarse sea salt
- 2 large onions
- 250ml pork stock (made with 1 pork stock cube)
- 100ml orange juice
- 2 tbsp redcurrant jelly
- 1 level tbsp cornflour
- 2 pears
- 15g unsalted butter
Pre-heat the oven to 150C/130C Fan/Gas 2. Unroll the pork joint. Rub the skin with the oil and sprinkle with salt.
Cut the onions in half and put in a roasting tin. Place the pork to top. Pour 400ml water into the tin, avoiding the pork, and roast uncovered, for 2.5 hours. Top up the water as needed; pour it around but never over the pork.
Increase the oven to 220C/200C Fan/Gas 7. Add water to halfway up the onions. Cook for 25-30 minutes or until the skin is really crisp. Leave to rest for 20 minutes.
Purée half an onion from the roasting tin and discard the rest. Put in a pan with the stock, juice and jelly. Heat until simmering and the jelly has melted. Mix the cornflour with cold water and stir in. Simmer for 2 minutes.
Peel, core and quarter the pears. Fry the butter until golden and tender but still holding their shape. Serve with the pork sauce.