Photo of your dinner (vol 2)
Discussion
calibrax said:
Cooked my pork belly joint this evening... gorgeous, perfect crackling of course, using the tried & tested calibrax method! 
These pics probably would count as porn, so don't look if you are at at work.
That'd teach the Chinese a thing or two about crackling production. These pics probably would count as porn, so don't look if you are at at work.
So what's the method again Mr 'Brax?
Pferdestarke said:
That'd teach the Chinese a thing or two about crackling production.
So what's the method again Mr 'Brax?
Buy good meat from butcher, dry the skin with kitchen roll, score lots & rub in salt, then leave uncovered in the fridge for several hours. Pat dry again, wiping off any excess salt before sticking in the oven at 230c for at least 30 mins (i.e. until the crackling is pretty much done!), then turn the heat down to about 150c until the interior is properly cooked.So what's the method again Mr 'Brax?
calibrax said:
Buy good meat from butcher, dry the skin with kitchen roll, score lots & rub in salt, then leave uncovered in the fridge for several hours. Pat dry again, wiping off any excess salt before sticking in the oven at 230c for at least 30 mins (i.e. until the crackling is pretty much done!), then turn the heat down to about 150c until the interior is properly cooked.
Whilst that sounds good and clearly produces good results, I'd try the boiling water over skin technique, then score in a diamond shape and salt. Fridge for at least 24 hrs uncovered to dry out, then initial blast as you say, slow roast, then direct heat on grill setting to puff up the skin. I wish I had a big bag of scratchings right now.
peter tdci said:
Stop it! 
(is there a 'drooling' smilie?
Seriously though, that looks delicious - and what's the method/recipe behind the sous vide short rib glaze?
Well Pete, I could fib and tell you that it's a complex concoction of spices and reduced stock but it's honestly just Heinz bbq sauce and some franks red hot mixed, then liberally brushed on for 10 mins in the oven, then a final brush on plating. (is there a 'drooling' smilie?Seriously though, that looks delicious - and what's the method/recipe behind the sous vide short rib glaze?
There are some brilliant shop bought barbecue sauces so I rarely make my own.
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