Pork Belly?

CravingSaving

Personally I would slow roast belly of pork, rather than use slow cooker. This way you will get the most delicious crackling ever imaginable!

I just googled Belly of Pork recipe and there are 2,200,000 results!!Let us know what you do with it, hope it goes well.Mmmmm feeling hungry now....

Raspberry_Swirl

I don't have a slow cooker but for belly pork strips i do a couple of different recipes.

I chop some strips up and fry with chorizo, onion, garlic and chilli flakes. add some tinned toms and chickpeas and simmer till everythings done. In our house this is know as Spanish Chickpea Stew.

The other way I cook them is Hugh's recipe here: http://www.bbc.co.uk/food/recipes/database/aromaticporkbellyhot_10468.shtml

mirry

Hi, I have a Belly joint of pork and can not read the instructions on how to cook, cos the paper has ripped off.

It weighs 2lb 7oz .
Any instructions much appreciated.


oh, also can this meat be used sliced up for sandwiches ?

Penelope_Penguin

Try this thread - pork belly. I buy mne from the butcher as a whole piece. I roughly chop veg (onion, celery, carrot, swede, garlic) and arrange them in the bottom of a roasting dish. I rub salt ino the slashes in the pork rind, and put the pork on top and slow roast in the oven. Turn up the temp at the end to get good cracklng :T

Belly can be fatty, so I drain off the fat before making gravy.

Penny. x

Edit - how spooky, the thread moved without my touching it (and I win again )

Pink.

Hi mirry,

There's an earlier thread with lots of ideas so I've added your post to it to keep the suggestions together.

It can be sliced up for sandwiches but as it's quite fatty it's not my favourite.

Pink

mirry

lol, I just know my son is gonna love this , he likes the fat on bacon :eek:.
pink , what do you find is the best pork for sandwiches ?


Pen, i just watched a video on roasting belly pork and they say have the heat up high the first 30 mins , its sitting in the oven as we speak.

sorry if I sound dumb , ive always been a vegetarian and usually only cook a chicken for my family so this is all new to me .

Pink.

Hi mirry,

My son is the same!

I like shoulder of pork for sandwiches. It's less fatty but still quite moist after cooking, and it's cheaper than loin.

I 'slow cook' it in the oven. Pierce the meat with a sharp knife and push in a few slivers of garlic. Start it off in a preheated oven at 250 degrees and cook (uncovered) for 20 minutes. Then turn down the heat to 180 degrees and cook for 45 minutes per pound. You can cover it with tin foil if you want to but I prefer to just keep draining off the juices and keep them for gravy. When the meat is cooked let it rest out of the oven for at least 20 minutes to allow the meat to relax. If you want it for sandwiches let it go completely cold because it will be easier to carve into thin slices.

Pink

jo1972

Pink-winged wrote: »

I 'slow cook' it in the oven. Pierce the meat with a sharp knife and push in a few slivers of garlic. Start it off in a preheated oven at 250 degrees and cook (uncovered) for 20 minutes. Then turn down the heat to 180 degrees and cook for 45 minutes per pound. You can cover it with tin foil if you want to but I prefer to just keep draining off the juices and keep them for gravy. When the meat is cooked let it rest out of the oven for at least 20 minutes to allow the meat to relax. If you want it for sandwiches let it go completely cold because it will be easier to carve into thin slices.

God, that sounds delicious! I've got a pork belly joint in the freezer, think I might have it tomorrow now! Mmmmmm pork crackling :drool:

I love it with either mash or roasties and loads of green veg and gravy!!

Alexelisey

http://www.bbc.co.uk/food/recipes/database/sweetstickyspicyribs_85067.shtml

Anyone else tried belly slices in this recipe instead of ribs? It's fab - boiling the slices first makes them very tender and they just soak up the sauce.

It takes a good couple of hours all told but it's well worth it - you'll find out when you take the first bite.

BTW I've never got as far as making the red onion salad LOL!

Stephen_Leak

The rolled pork belly joints I sometimes get for the weekend are 35 mins per 500g (454g = 1lb) plus an extra 35 mins. As has been said, a most under-rated joint of meat. And long may it remain so, and be nice and cheap for those who know better, like us. OK, its fatty, but you need some fat to cook the meat.