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Kitchenbunny wrote: »
Low spend today - a grand total of £0.56 on a pint of milk Still doing better than I thought so am pleased with that. Plus have been for a 5 mile walk today so am feeling well pleased
Tea tonight is last night's chicken & bacon pie, reheated, with mash. Have a lovely evening, everyone. Hi to anyone new
Suffolk_lass wrote: »
You could make a hm BBQ sauce (squirt of ketchup, dash of worcester sauce, dash of tabasco and a slosh of vinegar whisked in a jug - adjust to tanginess of choice).
Then marinade the pork (cover the belly pork with the sauce and turn them over to coat). When you're ready pop them in a medium oven (170c) for about 45 minutes to an hour (the longer the better with Belly but make sure it isn't burning). I do this in the lid of a pyrex casserole so the sauce dries up a bit and becomes sticky
Meanwhile you cook your veg.
You said you're not very experienced so hopefully my explanation is easy to understand. Whatever you do, belly is best cooked longer and slower (on a slightly lower heat) as it is a cheaper cut and the long cooking helps to tenderise it
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