Pork Belly?

zippychick

Hi Viv

both your pork threads have been merged with this one

thanks
Zip

uolypool

My sister has just been supermarket whoopsie shopping:j:j and has bought me back
4 packets of pork streaky slices with 6 in each pack.I have never used them and have no idea what to make with them??? Any suggestions please
2 packets of pork chops with 6 chops in each
3 packets of finest black pudding sausages :eek: have absolutely no idea with these .
and a large 2.4kg willow farm chicken

All should have come to £24 but with the bread and stuff she picked up as well it came to just over £13 .I now have enough bread and stuff in freezer to last for ages ,but need help with the streaky slices and black pudding sausages:D

floss2

Black pudding sausages will make a very rich sausage casserole, toad-in-the-hole or bangers & mash.

The belly pork may well have roasting instructions on the packet, or you can cut 1 packet into small pieces, coat in flour & fry in a pan to seal it, then put into a casserole dish. Fry a chopped onion in the same pan, then add that to the pork. Add a large tin (or even 2 if there are a few of you) of tomato soup (honestly!) and a spoonful of dried sage, and put into a Gas 4 oven for about 1.5 hours. Serve with pasta or mashed potatoes & green beans or peas.

hels5

with the black pudding scallops are always nice but im guessing they are a bit much if you are getting excited at your sister doing the shopping lol (no offence) so just lop them in a sandwich and have it as a breakfast sambo with some of that bread
as for the chicken and streaky chop up the streaky and roast off in a pan with some carrots onions and garlic add a few bay leaves and peppercorns sweat that off untll the onions are going clear now add a couple of tablespoons of tomato paste its cheap as chips out the local shop if they dont have that a tin of tomatoes is fine cook out for two or thre mins it will try to stick to the pan but keep stirring and it wont , now through in a glass or 2 of red wine any kind let that reduce down a bit (bubble for a few mins ) now chop up your bird into four bones and all litterally just chop it up what ever way works or you best (idealy you would now coat this in flour and seal it off in a pan)but hey just through it in if you cant be bothered doing that add two chicken stock ubes and a couple of pints of watter just enough to bring it up to the level of the chicken leave it bubble real slow until the chix is cooked (check this on the fatest piece of chicken if its cooked your sauce should be a nice redy brown colour and you have lovely chicken cacciatiore (this is a verry rough recipe but wil taste good none the less through in a bit of thyme at the end :T:T:T:beer:

uolypool

hels5 wrote: »

with the black pudding scallops are always nice but im guessing they are a bit much if you are getting excited at your sister doing the shopping lol (no offence)


No offence taken honestly not excited at sis doing the shopping excited at not having to pay for it;) .As for the black pudding sausages its just we don't eat black pud so perhaps was hoping for a great foolproof way of making them taste nice,as the thought of black pudding actually makes me feel squemish_pale_

Terebull

I make a one pot meal with belly pork..

A layer of onions, then potatoes, then carrots, then the belly pork

Cover with water from the kettle, salt, pepper sometimes a bit of tomatoe puree and stir in bisto powder and corn flour (mixed to a paste with cold water)

Cook in the oven for about an hour, turning once.

Serve with Yorkshires. yum....

mmm

uolypool

Terebull wrote: »

I make a one pot meal with belly pork..

A layer of onions, then potatoes, then carrots, then the belly pork

Cover with water from the kettle, salt, pepper sometimes a bit of tomatoe puree and stir in bisto powder and corn flour (mixed to a paste with cold water)

Cook in the oven for about an hour, turning once.

Serve with Yorkshires. yum....

mmm

thanks for that, can I just ask do you cut the belly pork into chunks or leave it as slices? also do you "brown" the belly pork before putting into the casserole pot? and what temp do you cook it at?.We could well be doing this tomorrow for tea sounds delish:T:T

Terebull

Hi uolypool (p.s not an easy name to type when I've had a few drinks! lol)

No I dont do anything to it, I do place it on top of the other stuff slightly out of the liquid, and it crisps a bit and then I turn it over half way thru. I dont always put potatoes in either, that way it can go with mash, roast or baked too.. Hope it turns out as good as mine, the gravy is lush x

lynzpower

I did a fantastic recipe with streaky slices, omg it was amazing.

http://www.bbcgoodfood.com/recipes/5532/crisp-chinese-pork

:drool:

Shysarah

My favourite way to do belly pork is to make a simple marinade with soy sauce, five spice and honey. Throw the meat into it and chill for a few hours. Then pop under the grill for yummy sticky chinesey pork... ooh might have to have some again soon I do miss it lol...

I found that on the front of a pack of meat one day and just added honey to make it sticky.