Pork Belly?

bitsandpieces

uolypool wrote: »

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_

If you want to make the black pudding taste and look less like black pudding, you can cut it into chunks (about bite size or smaller), brown it and add to a pork or sausage casserole. Helps make a richer and darker sauce,

Or just slice it and fry it till both sides are nicely browned - then have on toast or in a sandwhich.

Pink.

Hi uolypool,

As your thread has dropped down the Old Style board I've added it to the existing one on pork belly where you'll find more suggestions.

Pink

Primrose

Chop it up into one inch chunks and fry until crispy in a frying pan. Serve with pasta, or in a roll spread with butter and some mustard if you want a snack rather than a full meal.

VenusFlytrap_2

Just wanted to give this a bump to say thanks to everyone for all the great ideas - was feeling adventurous the other day and bought some pork belly slices without having a clue how to cook them, read through this thread to get a feel for it and had them for tea tonight with a sticky spare rib marinade - my own concoction of tom ketchup and puree, soy sauce, five spice, ginger, onion and garlic powder, brown sugar and honey. :drool:

Was lovely and will definitely do it again - it's such a fab cut of meat and so cheap too! :money: What a fab discovery.

donnajt

Am considering buying these from Asda - are they worth buying? how do you cook them because they look very fatty?

many thanks, donna x

liney

Belly pork is like thick streaky bacon, so it is fatty. I cook them long and slow, wrapped in foil to melt the fat, and then crisp them at the end. DH likes them with mustard mash, cider gravy and greens.

spike7451

liney wrote: »

Belly pork is like thick streaky bacon, so it is fatty. I cook them long and slow, wrapped in foil to melt the fat, and then crisp them at the end. DH likes them with mustard mash, cider gravy and greens.

That's what I do,I also marinade them overnight in cider or a BBQ sauce then cook them looonnngggg & sllllloooowww....

Mojisola

I crisp the skin up by laying the slices on their backs in the frying pan so you get a bit of crackling and then just fry at a lower temperature until they're cooked through.

Need2bthrifty

I love them - Delia converted me to Pork Belly years ago, when they were really cheap and before the Chef's starting doing fancy things with them driving up the price :mad:.

Her recipe is for Barbecued Pork Slices, takes approx 1 hr in all roasting the pork belly with sliced onions first for about 20mins then pouring over sauce (mixture of dry cider or wine, soy sauce, mustard powder, powdered ginger, soft brown sugar) cooking a further 25/30mins. Delish:rotfl:

squeaky

Lots of suggestions in our main thread here:- Pork Belly?

And a few more in these links:- pork belly threads here on Old Style MoneySaving

I'll add your thread to our main one later. Good luck