There’s something very pleasing about a winter traybake where you can just chuck in various meats and vegetables into the oven, and an hour later have a very pleasing dinner.
We’ve been stocking up on meat and fish during our food shops recently – and I’m really getting to be a fan of Morrisons. We often buy two or three reduced to clear items that we have no idea what we will use them for, then throw them into the freezer while we hit the cookbooks/web for recipe ideas. One such item last week were some slices of pork belly. We’ve never really cooked too much with pork, but obviously pork goes well with barbecue flavours, so that was my starting point. (And, since buying the pork belly, we went back to Morrisons to buy our joint of meat for Christmas – an almost 4kg shoulder of pork which will no doubt last us all into the new year!)
My recipe today is really the resulting product of a Nigella blog post (even she doesn’t call it a recipe!) that I stumbled upon, and this recipe from Delia. I really liked the idea of resting the pork on the potatoes as it cooked, and I threw in some whole peeled shallots, whole cloves of garlic, and later a green pepper that was looking lonely in the fridge along with some corn on the cob that were dusted in smoked paprika.
The BBQ sauce was made following Delia’s instructions – so you’ll have to check out her link above to get those, but they are all store cupboard ingredients. One addition I made was to add a teaspoon of cornflour to the sauce mix just to thicken it slightly. It’s worth making the whole amount of sauce even for the smaller quantity of pork I had, as after I had coated the strips, I then had an idea to boil down the rest of the sauce which gave a brilliantly thick sauce which was then liberally dolloped on the pork when plated up (forgot to take a picture of this, bad food blogger).
If pork isn’t your thing, here are some other good winter traybake recipes I found:
Greek Lamb Traybake from BBC Good Food
Vegetable and Mozzerella Traybake from A Glug of Oil
- 360g (5 slices of pork belly)
- 3 small baking potatoes, cut into quarters
- 5 whole shallots, peeled
- 3 cloves of garlic, unpeeled
- salt and pepper to season
- A decent glug of olive oil
- 1 green pepper
- BBQ Sauce ingredients from http://www.deliaonline.com/recipes/main-ingredient/pork/belly-pork-strips-in-barbecue-sauce.html
- 1 green pepper
- 4 corn on the cob croquettes (dusted in smoked paprika, and wrapped in foil)
- 1 teaspoon of cornflour
- Preheat your oven (with a fan oven I went for 200c, so something similar) until temperature has been reached.
- Add your potatoes, whole shallots, and garlic into a roasting tray. Season with salt and pepper, and give a decent pour of olive oil before mixing the trays contents with your hands.
- Lay the pork over the potatoes and cook in the oven for 30 minutes.
- Meanwhile, mix the BBQ sauce ingredients in a bowl.
- Once 30 minutes is up, remove the tray from the oven and add in any extra vegetables (peppers and corn) and combine.
- using some tongs, dip the pork belly slices into the sauce, and place back on the roasting tray and place back into the oven for a further 20 minutes.
- To make a thick BBQ sauce, add a teaspoon of cornflour to the the remaining sauce and mix well until there are no lumps. Place in a small saucepan, and 5 minutes before the end of the roasting pan’s cook time, bring the sauce to the boil untiul it has thickened well.