Pork Belly?

Silaqui

Thanks all, and Chickaroonee I did do a search but got swamped in all the weightloss threads hehe. Thanks I will have a browse although must say the MPW one looks lovely
x

geordie_joe

Silaqui wrote: »

I've got some nice chunky strips of belly pork in the freezer

Does anyone have any tried and tested recipes? I have a slow cooker, oven, hob, all the usual stuff!

Don't put belly pork in the slow cooker, it's fowl!

Flava-it do nice marinades, their hot & spicy marinade is just the same as the chinese style marinade. It's powdered sauce, so found among the casserole type packets. Dead simple to use, just put the meat in a plastic bag, sprinkle on the powder and shake. I use a tupperware contain and the result is the same. Use as much or as little as you want.

liz545

This is my favourite way of cooking pork belly, it takes a while but it's so worth it - melt in the mouth tender meat with a rich savoury sauce. Serve with just some plain white rice and stirfried broccoli/greens.


Buta no kakuni (Japanese braised pork belly)

• About 450g /1 lb pork belly slices
  
• 2tbs sugar
• 1 leek, chopped
  
• 1 large piece of fresh ginger
• 1 star anise
• 3tbs soy sauce
• 2tbs sake/Chinese cooking wine (Shaosing) or white wine
  
• 2 cups water

Dice the pork and leave the skin on. Saut! the pork belly cubes, in a heavy based casserole dish (I use a Le Creuset) without any added fat until browned.
When the meat is browned, scrape it to one side and put the sugar in the fat that’s accumulated on the bottom, and stir until it’s caramelized. Stir and toss the meat in the sugar, then add the leek, ginger, star anise, soy sauce, wine and water.
Bring to a simmer and lower the heat. Put a lid on and let it simmer gently for about 3 hours, stirring occasionally.
To serve, remove the pork from the stock, and remove the thick layer of fat that’s on the skin side of the meat. Drizzle a little bit of the cooking liquid over the pork and serve with rice and a dab of hot mustard.

saverstacey

I have some pork belly to cook for the first time today.

I have googled lots of recipes and they are pretty similar...hot oven to start followed by very long slow cooking at lower temp.

Problem is, all the recipes I found are for 1.5kg of belly and my piece is just 500g (for 2 of us) so I am not sure about the cooking time.

Some of the recipes say at least 4 hours at the lower temp, is that right?

Thanks for any advice

sandraroffey

i slice it up and put it on a rack in the oven, then roast/bake it until its crispy.

saverstacey

Any ideas for cooking times/ temp if I keep it in one piece?

greyteam1959

500g about an hour no more.
For crispy crackling.....
Score with a sharp ( Stanley Craft knife )
Put in sink and pour boiling water on skin.
Rub salt into skin
Then cook.....

lickylonglips

i usually coat mine with some garlic, herbs, chilli and honey or soy sauce before putting it in.... comes out lovely... drain off fat halfway through, turn it over and it should be lovely and crispy all over....!!

saverstacey

What temp would you cook it at?

lickylonglips

like 200 or 225... a little cooler than the max, or maybe 150 until almost cooked, then blast on high