Pork Belly?

ben500

Slice and roast it with a little seasoning delicious.

Pink.

Hi thelawnet,

We have an older thread on pork belly that should help so I've merged your thread with it as it helps to keep all the suggestions together.

Pink

thelawnet

thanks, efficient service

thelawnet

Just found this in my Hugh-Fearnley Whittingstall cookbook. Looks tasty:



Recipe here:

http://www.bbc.co.uk/food/recipes/database/aromaticporkbellyhot_10468.shtml



Though what I'd *really* like is something a bit more gastropub. Unfortunately, my favourite chef, Fergus Henderson, has a recipe that is just a tad OTT

Brined Pork Belly

I'm still somewhat tempted to go and brine the thing. Three days seems a tad ridiculous though.

thelawnet

thelawnet wrote: »

I'm still somewhat tempted to go and brine the thing. Three days seems a tad ridiculous though.

On second thoughts, better let the wife do it tomorrow..... Who has 600g of salt in their house???? And no juniper berries, so I hope szechuan pepper will be an acceptable substitute.

dND

My favourite recipe for belly pork is Rillettes of Pork – a very coarse type of pate. There are lots of recipes on the web such as this one by Hugh Fearnley-Whittingstal.

http://lifeandhealth.guardian.co.uk/foodanddrink/hughfearnleywhittingstall/story/0,,1973013,00.html

I just bung all the stuff in the slow cooker and cook for 8 – 10 hours, or until the meat is falling apart, then strain off the fat, reserving it to cover the finished rillettes. All you have to do then is shred the meat, I use a couple of forks, as the food processor tends to over process it and make it more like pate. Then adjust seasoning, pack into small containers, cover with the reserved fat to make a seal and then freeze what you are not going to eat over the next week.

Using the slow cooker means that it basically looks after itself but it is a good idea to stir occasionally so that the pork on the top doesn’t dry out.

There are lots of regional recipes for rillettes in France so just add the seasoning you like the best. I’m going to try a sage variety next as pork and sage go well together.

r.mac_2

Hello folks. Yet again I need you to impart your collective knowledge. This time regarding pork belly.

my OH always goes on that we never have pork (I'm not really a fan), but I saw some really nice looking stuff in tescos (I know i should buy it from the burtchers - at least it was the high end of the scale and not the value range!)

Anyway - I've never cooked pork belly before and can't find a recipe in any of my books. can you help? I was hoping to produce crackling to go with it but again have no idea how to!!!

I need to feed two of us with the bit I have, which weighs 504g and this looks like it includes the fat/rind as well.

was going to serve it with potatoes and roasted veggies. Are there any must have condiments i should also have?????

craftynutters

this link may be helpful
http://uktv.co.uk/food/search

Sola

I sometimes do pork belly strips - this week I put them in a dish and roasted at 180deg for 20 minutes, then I added a jar of lemon & sesame sauce that I had, and cooked for another while, turning halfway through and basting with the sauce. Served with rice, and it was delish!

To get the crackling hard, you need to cook it at a high temperature.

Pink.

Hi r.mac,

This older thread should help:

Pork Belly?

I'll merge your thread with that one later to keep all the suggestions together.

Pink