Pork Belly?

janejustjane

Slices, or rounds about 1" thick of belly pork are nice cooked in a slow cooker, just covered with a mixture of brown sugar, soy sauce, plum sauce, plus a few star anise. I have found belly pork from the butcher tends to be less fatty than that from the supermarkets.

Raspberry_Swirl

We had marinated belly slices on the BBQ yesterday and they were wonderful! The extra fat really stopped them from going tough like pork can on the BBQ sometimes.

Pretani

This is quite a specific question to the pork belly eaters. Does the breed of pig make a big difference to the fat content on a pork belly joint or does the lifestyle of the pig (ie-free range) make more of a difference?

I bought a pork belly joint from a local butcher last week and it was extremely fatty, but tasty. I've since seen images on the net of leaner cuts of pork belly, but unfortunately there's no additional information on the pig or conditions it was kept. Can anyone be more specific on what makes for a leaner pork belly joint. Thanks:D

Penelope_Penguin

Pretani wrote: »

This is quite a specific question to the pork belly eaters. Does the breed of pig make a big difference to the fat content on a pork belly joint or does the lifestyle of the pig (ie-free range) make more of a difference?

I bought a pork belly joint from a local butcher last week and it was extremely fatty, but tasty. I've since seen images on the net of leaner cuts of pork belly, but unfortunately there's no additional information on the pig or conditions it was kept. Can anyone be more specific on what makes for a leaner pork belly joint. Thanks:D

The breed makes loads of difference to the eating qualities of the pork, but so does the rearing conditions (out door, indoor, intensive, longer maturing, etc, etc.)

I don't know which breed is leanest (I can check in my pig-rearing books when I get home) but suspect it'll be the modern hybrids (eg Landrace/Duroc crosses).

We eat Berkshire pork which has a reputation for being fatty, but IMHO, that's what gives it flavour, and when it's cooked, the fat can easily be drained off. The meat doesn't have a fatty feel to it once it's cooked.

Penny. x

Pretani

Here's a visual aid to help explain my post. Below are two photos of different pork belly joints, the top one being similar to what my butcher sold me.

Do you think ageing the joint would make a big difference?

Penelope_Penguin

Pretani wrote: »

Here's a visual aid to help explain my post. Below are two photos of different pork belly joints, the top one being similar to what my butcher sold me.

Do you think ageing the joint would make a big difference?

I meant ageing the pig, not the joint Traditional breeds of pig are raised for longer which gives IMHO a a better flavour and texture of meat.

I wouldn't buy the top joint. It's not the thickness of the fat that would put me off, it's the colour and texture of it that look unappealing.

When I defrost my Berkshire belly joint, I'll see if I can take a pic and show you what I mean

Penny. x

Whitefiver

If you can find it, I rather like roast belly pork from a Gloucester Old Spot - not always the leanest, but good flavour.

Regards,

White

floss2

I always think that you need a good element of fat on a belly joint to give it the flavour.

I tend to slow-roast that cut, on a very low temperature to render the fat & give flavour to and moisten the meat.

hotcookie101

I find belly pork always looks fatty, but cooked slowly the fat renders out and its not that fatty. I agree with Penny, the top joint looks anaemic and unappetising, wouldn't buy it-yuck...

frivolous_fay

I thought the point of belly was the fat!
But then I've never bought any... just seen it on TV