Inspiration needed asap....

mummyjane

I have a nice rolled pork belly joint to cook for later but I have no idea how to cook it? I presume I can roast it like a normal joint. Can anyone recommend any hm sauce recipes or ideas for making it really yummy?

Thanks in advance

meritaten

I assume it has its skin? rub well with cooking oil (not your expensive Extra Virgin Olive Oil) and rub about a good teaspoon of salt all over the joint!

the sauce I serve with pork really depends on the side dishes - if its potatoes and veg you just need a little apple sauce and gravy. Rice I tend to do an Oriental style sauce.

mummyjane

Yes, it has the skin on. Do you make up your own oriental marinade then? I have several cheaper cuts of meat in the freezer that I am going to try. One night this week I'm cooking breast of lamb. We don't eat huge amounts of meat so I'm not too worried about the fat, just trying to keep costs down really. Will try the above, thanks x

Hawthorn

http://www.lifestylefood.com.au/recipes/11025/roast-pork-and-crackling

This is the method I use - doing it this way the crackling is just to die for (if you like it)

The gravy/sauce is made from the juices in the pan, thickened with cornflour or you could use traditional gravy powder.

meritaten

mummyjane wrote: »

Yes, it has the skin on. Do you make up your own oriental marinade then? I have several cheaper cuts of meat in the freezer that I am going to try. One night this week I'm cooking breast of lamb. We don't eat huge amounts of meat so I'm not too worried about the fat, just trying to keep costs down really. Will try the above, thanks x

No I dont marinade a rolled belly pork. Too much skin and fat for it to absorb a marinade properly. I either buy or make a sweet and sour sauce or do a gorgeous plum chutney I made out of necessity one time and have had to do it countless times since - by popular demand.
Here is the recipe.

One punnet of rock hard dark plums (which have refused to ripen no matter what)
a small onion or shallot
a clove of garlic
a good glug or two of dry white wine (or dry sherry)
a mug of chicken stock
a tablespoon of red jam if you have some

dice the onion or shallot finely and fry gently until transparent. add the garlic either through a press or mushed up finely
add the plums (stoned and chopped into about 1" pieces
fry gently until the plums soften
add your white wine or sherry about a couple of tablespoons
add your chicken stock and bring to the boil
let it reduce a bit and thicken.
taste - if it needs sweetening (bet it will) then a tablespoon of red jam really adds to the taste as well. if you havent got jam add a teaspoon or so of sugar. any sugar!

this goes really nice with most meats - except beef!
its also nice served cold with a boiled ham.