I am now the proud terrified owner of lamb, beef and pork... so...

Beki

A lovely recipe our malaysian exchange student gave us many years ago now used belly pork. We cook it quite a lot and it's yummy!

Belly pork (as much as you like)
An equal amount of potatoes
Green peppers (or mixed - the frozen mixed peppers work out cheaper)
Soy sauce
Tomato ketchup (trust me! lol)
Chinese 5 spice
1tblsp sugar
salt and pepper

Dice the belly pork and seal in a frying pan. Do the same with the potatoes and peppers.

Bung in a casserole dish with the 5-spice (about 2tsp), soy sauce (to taste), about half a bottle of tommy ketchup (the cheapo version will be fine for this), sugar, salt and pepper.

Add enough water so it covers everything (but only just) and mix thoroughly.

Bung in the oven on about 150c for about 1.5-2 hrs (but give it a good stir every half hour/45 mins or so).

We serve this with boiled rice, or simply with stir fried veg. Yum yum!

As for the lamb shoulder, i'd cook it in the slow cooker and then pull all the meat off and bag it up into freezer bags (2 portions per bag) and bung in the freezer until i'd made up my mind what to make with it xx

Beki

ginnyknit wrote: »

The belly pork can be turned into bacon, but dont know the exact details, Im sure you could google it.

http://www.downsizer.net/Projects/Processing_food/Making_Bacon_-_3_day_cure/

there you go :beer:

pinkie_pie

Thank you so much everyone (esp pink-winged for adding to my posts and moving them all where necessary )

Lamb is currently in the SC, and will be turned into a hot pot and possibly a shepherds pie if I have enough.

Pork is awaiting a quick trip to the shop, and will then become boston baked beans, and also a casserole in the oven

And the beef will become a curry again once I've popped to the shops, might stick it in SC tonight!

Off now to hunt down best recipes, thank you everyone