leftover belly pork

kunekune

Well, I don't have any leftovers yet but ...

Tomorrow I am slow roasting some belly pork - probably with asian flavours. I have two pieces, and I was planning to do both of them, as it takes a long time, and I may as well fill the oven up as much as possible. However, I was unsure about freezing what was leftover (the two pieces weigh 1100g together and we are only 2 1/2 meat eaters). I usually freeze leftover roast meat but I was worried that the kinds of flavours wouldn't work, and also about what would happen to the crispy cracklingy bits.

What would be the best way of keeping it for using in stir-fries/fried rice/bean casseroles?

Olliebeak

I freeze my belly pork raw in one person portions as my OH doesn't like it. Well actually he does like it, BUT thinks it's not very healthy, so won't eat it. Tough Luck on him :rolleyes:. I just like it grilled (grill on low/med) and served with creamy mash, cabbage and some applesauce.

hotcookie101

mmm belly pork....
(sorry excuse my homer simpson moment)
You will probably find it doesn't look as much once its cooked! We use leftover belly for noodle soups or stir fries (really lovely with pak choi and oyster sauce) if there is any crackling left its SO good, best reheated in hot oven though. I dont usually have any left to freeze as once we have a roast and leftovers the next day there is none left But I reckon it can easily be frozen, maybe without the crackling (just eat it ALL :D)
Its actually pretty good cold though. I have 2 tubs of shredded pork shoulder frozen in a cider gravy in the freezer, but it was roasted plain, i still think would be nice turned into an asian style soup with added stock, ginger and star anise

kunekune

Mmmmmmmmm - I'm having cravings for exactly that kind of food - the recipe I think I'm going to use has a spicy plum sauce and I just happen to have three plums lying around, so it is obviously meant to be. I reckon one will be used up tomorrow and other available as planned leftovers.

It's a pity can't have it today, but we're supposed to be off to the fireworks for 7pm and have to take the bus as the car is being repaired, so I need something quick and easy.

Woofles

This is nice from Delia, I've used it on pork chops and belly pork.
I actually mess around with the marinade a bit, and use Worcester sauce instead of soy.

http://www.deliaonline.com/recipes/main-ingredient/pork/belly-pork-strips-in-barbecue-sauce.html

kunekune

Hotcookie, I did try to thank you, btw, but I'm still having trouble: sometimes it works and sometimes it doesn't!

elfen

Don't think there will be any crackling left...the stuff is gorgeous. Best thing for pork belly, is to rub salt into the scored top, cook it on as high as your oven will go for half an hour, then turn it right down. The skin sears and starts to crips and it's spanking gorgeous (did this last Sunday)

dreamywings1

Try it this way its mmmmmmmmmmmmmm delish!!!

zippychick

Pork belly

kunekune

I'll report in tomorrow on how it went ...

I keep looking at the various food blogs and think: but I could do that! My goal at the moment is to cook 2 new things a week, minimum, and one must always involve a "classic technique" of some kind. So tomorrow, as well as the pork I am making a double-crust apple & blackberry pie, with HOMEMADE custard (also, I have an oversupply of full-fat milk).

Beaker99

mmmmm.. one of my favourites.. I rub salt into the skin, roast it on as hot as the oven will go, as near to the top as I dare, for only as long as it takes to cook through. The slice it up and eat it in rustic rolls... by God that's fantastic!

note: Anyone noticed Morrison's is the only shop to sell the belly with the nipples still in? - I kinda wonder how the other supermarkets manage to cut it so it doesn't?? I mean, I've a pretty tough stomach, but even I had to cut them out!