Pork belly

Bone and roll it and put it in an oven for 15 mins on 200 then turn it down to 90 and roast for 10/12 hours. Make sure you salt and herb the crackling. If the crackling needs crisping up remove it from the meat and I roast on full wack for 15mins at the end. The meat will just fall apart and be super moist as the fat melts and basted it
 
Yeah I like Ramsey's slow roasted PB with fennel but I can't for the life of me find the recipe.

http://www.thetimes.co.uk/tto/magazine/article3540736.ece

Found it...14.00 + mins. I like the method as the meat brazes in the stock while the exposed skin crisps up.

http://www.urtube.pk/?v=cpjWgB89I08
 
Thanks guys, some good ideas. The pork is already cut into strips, but I could try to adapt these recipes. I've got over a kg of the stuff, so the more recipes the better.
 
Doh Strips? You're so Irish.

Next time keep it whole and have a look for pressed & twice cooked recipes. After the first long cook and press you can fridge for 3 days or freeze for a month.
 
Got to say the Ramsey belly pork looked absolute crap I couldn't eat that and I doubt if anyone else could the skin was limp and soggy looking no crispy top crackling sorry Ramsey that was a total failure.
 
The problem with cooking pork belly is you're trying to achieve a result on a piece of meat that is relatively small (shallow) and requires two different styles of cooking both of which are detrimental to each other. Rolling the joint as mentioned by Ollie alleviates that, if not remove the skin and cook seperately on high heat while the joint is resting.
 
The best belly pork dish I've ever eaten was at the Welsh restaurant the Hardwick near Abergavenney, the most delicous starter ever with a lovely rocket salad and the most amazing puree of apple and mustard sauce man it was mind blowing, If I'm honest I would have been dissapointed if it were anything but amazing as the Chef is a Michel Roux Mitchelin star trained chef.
http://www.thehardwick.co.uk/index.php
 
soapalchemist said:
I don't suppose he gave you the recipe? :)
Click to expand...

You can always call for a bite to eat the bar meals are surprisingly reasonable, well you now have an excuse to do so. PS I'm sure he will give you the recipe if you asked.

[video=youtube]https://youtu.be/psNGoGb8ykw[/video]
 
My favourite method was used at a local Chinese restaurant if you gave them at least 24 hours notice. The joint was marinaded in soy sauce and, when cooked, it was sliced from the top in both directions so that each portion was a layer of crackling, fat and meat.

I don't have a recipe but I'm sure it wouldn't be difficult to find one.
 
Good quality pork always crackles up without intervention - I just pop it into a pre-heated oven at 230C for about 30 minutes and then drop the heat to about 150C for another couple of hours.

From the fat side of things, Sharon, note that it is high in PUFA (and relatively low in protective saturated fats) which is highly inflammatory to our bodies. There's a three parter here: http://perfecthealthdiet.com/2012/02/pork-did-leviticus-117-have-it-right/ ... it is "fat" though, but not particularly a good source.
 
You must log in or register to reply here.
Back
Top Bottom