Streaky Slices ?

lynzpower

I randomly bought some pork streaky slices in sainsburys the other day and I dont have aclue what to do with them! Ive searched the internet bt the only recipes I can find are those with whole belly, ( stuffing them type thing) and that wont work as they are fairly thin ( ish) slices

Anyone any ideas?

lil_me

http://thefoody.com/meat/porkcasserole.html

http://www.thefoody.com/meat/savouryducks.html

I've used it in a stir fry before

Icemaiden

Thin slices are ideal for grilling or stir-frying rather than braising so your best bet is a stir-fry of some sort. I have previously made a spaghetti carbonara with belly slices which turned out okay.

HTH
Ice
x

MRSMCAWBER

Hi there
put them in the bottom of a baking dish and pour stuffing over (if you use a packet- add an egg to the mix and make it quite runny..bake in the oven and the stuffing will stop the pork from drying out, then - if you like your pork crispy lift them out and place on top of stuffing and brown them...i like mine wobbly :-)..its gorgeous as all the meat juices soak into the stuffing and the pork goes really tender. jill

lynzpower

see , what bothers me is the fat in it - wat happens to this if I stir fry it? Does it go really greasy

lil_me

Same as when you fry bacon, you can drain it off or it shrivels up usually. I am a bit of an 'anitgrease' person as my partner calls it, once I have fried it (without adding oil) off I drain all the fat off then lay it on kitchen towel to absorb any that is left then back into the pan.

THIRZAH

I bake them for 50 mins to 1 hour depending on thickness. After about 40 minutes I drain off the fat and sprinkle a tablespoonful of dry sage and onion stuffing mix over them.The stuffing mix forms a crispy coating.Serve with apple sauce and gravy.

Three_Dancing_Dragons

Wrap it around a stuffed chicken breast (cheese/soft cheese/garlic butter) when roasting to keep it moist.

Penelope_Penguin

Hi, Lynz:hello:, we barbeque them. The fat comes out and the edges go really crispy:drool::drool::drool:

Penny. x

buxtonrabbitgreen

I like them just roasted. But then again I like fat on meat. I have also made sweet and sour pork with them chopping off some of the fat. Belly slices used to be sooo cheap but like breast of lamb are not such a bargain now.

msmicawber

Hi Lynz,

I know what you mean about the fat, so I make sweet and sour with them - if you roast them (they only take about 20 mins at 200C), you can pour the fat off and you're just left with the meat. In the meantime, make a sauce with:
- the juice from a can of pineapple
- 0.5 oz cornflour
- 0.5oz soft brown sugar
- 3 Tablespoons vinegar
- 2 Tablespoons Soy sauce
- 1 Tablespoon Tomato puree
- 0.5 pint water
Mix them all together, then bring to the boil, stirring.

Pour the pineapple and the sauce over the drained pork slices and place back in the oven for 20 mins.

Lovely and very cheap and easy.

P.S. Sorry - I haven't got metric yet!