Pork Belly?

merlin68

Any ideas hol long to cook them for and what to do with them thanks.

BitterAndTwisted

Are they cut into chop-sized slices or a whole, flat piece? My mother used to fry them really hot for several minutes on each side and then use any fat which had run off to dribble onto mashed potatoes. If it's a whole flat piece, then she used to lay mixed, dried fruit over it, roll it up like a swiss-roll, tie it up with string and then bake in a good hot oven. The sharpness of the fruit used to cut right into the fat and meat in a completely delicious way.

Penelope_Penguin

merlin68 wrote: »

Any ideas hol long to cook them for and what to do with them thanks.

I'm assuming that these are slices rather than a whole piece We barbeque them If it's a whole piece, I'd lay it on top of roughly chopped veg and cook at gas 2 for 2-3 hours, until done

As this has fallen from the front of OS, I'll add it to the existing thread on pork belly, to give you more ideas.

Penny. x

Belisarius

Jay-Jay wrote: »

Hope you feel better soon and hope your belly tastes lovely.......ooohhh!!! you know what I mean

:rotfl: That really cheered me up!

I wonder if you could make a coarse pate with belly pork. All that fat would make a lovely jelly.

Norman_Bean

Ariarnia you gave me some help with pork strips on the mealplan thread last week

'There was a recipe in one of the supermarket mags for something called sticky fingers pork where basically you slice the pork into strips (belly pork into long quarters kind of thing) then marinade in a mix made of mustard(1tsp), ketchup(4tblsp), soy sauce(1tsp), and honey(1tblsp) then grill and serve on a bed of rice with oriental veg. (all amounts are subject to memory and not guaranteed to be accurate in any way)'


Well we had your sticky porks strips for lunch today and they were absolutely GORGEOUS!

Thank you so much - we are going to have these on a regular basis from now on.

Thanks again

Norman x

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing belly pork thread to keep recipes together

Penny. x

Queen_of_NO_MATTER_WHAT

I've got some pork belly strips in the freezer which I'm going to marinade in tamari and chinese seasoning and cook in the oven until crispy, and having them with chinese cabbage stirfried with a little sesame oil, delish

katylou6180

Hi all, wondering if someone can help me!

I have been "gifted" some pork belly slices to use up today, I have never cooked them before and don't really know what to do with them!!

I have a pretty good storecupboard and have most things in, I wondered if you could roast the slices at all and do like a "Mini roast dinner", if you can how do i roast them...I was told by my dad (my usual cooking guru) that you need to cook them slowly?? Is this right...and then blast them to crisp up? They're quite lean so will all the small strips of fat kinda like "melt" or go crispy...not particularly good for you I know! All suggestions welcome!!

Thanks

xx

joedenise

I usually just roast belly pork. Makes a great mid week roast. Your dad is right about cooking slowly and then very hot to crisp up.

Enjoy!

Denise

katylou6180

Thanks Denise...so I will just cook it slow, then kinda nuke it!! I'll have a go