Pork Belly?

heretolearn_2

I lay them straight on the oven rack under the grill, that way some of the fat melts away into drip tray and what is left tends to go nice and crispy. Mmmmmmmmmm. One of our favourites. I usually smother them in dried oregano before cooking, goes so well with pork. It's never going to be a healthy cut though, whatever you do is fatty.

Or we also slow cooker them, they go meltingly soft then.

Any recipe for pork belly (which is what they are just cut into strips) works well. I even usually buy a pork belly joint and cut into strips myself as it works out cheaper that way.

My advice is to try and find some with a high level of meat compared to fat, sometimes if you aren't careful it can be about 60% fat and that's just too much.

tessie_bear

we like them grilled until really crispy...they can be fatty though....in a butchers u could buy a couple to try and then move on to a whole pack iyswim

Mrs_Chip

Really belly pork is only for those who love the fattiness (like me!), otherwise it can be difficult find it lean enough, and that's not the point of it. OH hates fat on meat, I love it, so I try not to have belly too often as I have to eat it all myself lol !

Any

We loooove pork belly. There is this recipe from River Cottage, past season that is just delish!! Sometimes I make it with pork shoulder instead... not as fatty then
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/rillons-of-pork-belly-recipe-08-10-23

I serve it with mashed potatoes and steamed shredded cabbage... My OH's most favourite meal ever I think!

Any

Mrs_Chip wrote: »

Really belly pork is only for those who love the fattiness (like me!), otherwise it can be difficult find it lean enough, and that's not the point of it. OH hates fat on meat, I love it, so I try not to have belly too often as I have to eat it all myself lol !

I find that pork shoulder can be used pretty much in every pork belly recipe... not as fatty then. And I pick the fattier bits:-)
I buy it in Costco in big package and portion it and freeze it. Very nice meat.

Mrs_Chip

Shoulder still way too fatty for OH - he is so fussy, drives me mad picking of every minute bit of fat, and that is AFTER I have trimmed the fat off! After 26 years I should be used to it, but I still think I might convert him...
But yes, I would have shoulder in preference to leg, which I think is a bit dry unless you have been lucky enough to get a nice piece of rare-breed pork,

Any

Yes, I agree with you... pork shoulder is just so nice and moist and full of flavour...

squeaky

Flibsey wrote: »

Rillions:

1.2kg Pork belly
Serve with salt, hot or cold. my daughter loves them as a lunchbox snack lol.

You can either save the lard or dispose of it, it's amazing for roasties. if not, it's best to leave till set and stick it in the bin though instead of putting it down the sink.

Hiya,

Could you edit your post please to be a short quote and a link to the site where you found the recipe?

This one was it? http://cookingthebooks.typepad.com/cooking_the_books/2010/07/rillons.html


Please read this post: [post=1937659]copyright[/post]

bramble1

Roast belly pork is OH's favorite roast - I've never tried the slices though, we always buy it whole. I can't eat it myself because of all the fat - I have a thing about food texture, and fat is one thing i can stomach.

Anywhoo, I cook it as per Hugh FWs recipe in his Meat book, and it always comes out amazing.

Have seen a few chinese recipes that use them so may try something different with them this month!

Maitane

Yeah, chinese-y is definately a good way to go with it.
http://www.bbcgoodfood.com/recipes/10090/chinese-braised-belly-pork-with-greens That sounds pretty classy and there's this too - http://www.bbcgoodfood.com/recipes/4253/chorizo-and-pork-belly-with-haricot-beans - for a Spanish-y take on the matter. That stew could also stretch and stretch I reckon.