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How to Roast Pork Belly in Convection

Because we wanted plenty of nice crisp crackling, we followed a recipe from the website Recipetineats. In this recipe, the author recommends not scoring the skin rather leaving it intact, and we were thrilled with the results. Reading the reviews, it was clear that everyone who tried it was impressed with the results. The spices you use will depend upon the flavor you are going for. Traditional spices such as fennel powder and mixed Italian seasoning will work well, but so does Chinese 5 Spice powder or a BBQ style seasoning.

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Larissa Taboryski

Ingredients

1 3-4lb pork belly

1/2 tsp Kosher salt

Freshly cracked pepper

1/2 tsp preferred seasoning blend

1 tbsp vegetable oil to brush the skin

Preparation

For best results let the pork belly sit uncovered in the refrigerator overnight. The drier the skin the better it will crisp.


Heat the oven in the Convection mode 300 - 325℉.


Line a small rimmed baking sheet with a sheet of foil and place two more sheets of foil horizontally in the pan and fold the sides up to form an open box. This will capture the rendered fat and basically, the pork will cook in the rendered fat, like Carne Asada.


Season the meat (not the skin) with ½ teaspoon of kosher salt and some freshly cracked pepper and ½ tsp of your preferred seasoning blend. Place the meat in the foil-lined pan and pinch the corners to form a tight seal. Brush the skin with a tablespoon of vegetable oil and place the pan in the oven.


Cook for 2 - 2 ½ hours until the meat is tender, increase the oven temperature to 350℉, and cook for another 30 minutes or until the skin has crisped all over.


Remove from the oven and remove the pork from the pan and set it aside to cool before slicing. We found it easier to turn the roast over and slice the meat cutting through the crispy skin on the underside.


Allow the rendered fat to cool in the foil-lined pan, and once it has hardened, discard it unless, of course, you like to use it to roast potatoes or other vegetables.

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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe

Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

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