Curing belly pork
Discussion
Just been on my weekly trip to the butchers and picked up a lovely looking piece of belly pork. A recipe from HFW's River Cottage cookbook has been firmly lodged in my mind for a number of months regarding curing the belly and essentially creating a pancetta style of bacon.
Whilst the recipe looks good, I'm sure I've also read something on here that inspired me slightly more - can't find it now though. Any suggestions?
Whilst the recipe looks good, I'm sure I've also read something on here that inspired me slightly more - can't find it now though. Any suggestions?
Rillettes? (MC makes them on occasion and has posted stuff about it)
http://en.wikipedia.org/wiki/Rillettes
http://en.wikipedia.org/wiki/Rillettes
Edited by calibrax on Saturday 24th July 11:59
Mobile Chicane said:
Incidentally pork belly is on offer at Waitrose at the moment for £4.23/Kg. I've got a 750g slab to make rillettes.
A tasty snack for just a couple of quid. Apparently rillettes will keep for ages in the fridge, although it invariably doesn't last long around here.
UPDATE: Be warned that the on offer Waitrose pork belly isn't of the same quality as that which is normally stocked at £5.99/Kg. A tasty snack for just a couple of quid. Apparently rillettes will keep for ages in the fridge, although it invariably doesn't last long around here.
It felt rather 'wet' when cutting, and spat like fury in the frying off stage. Having conducted extensive rillettes R&D with pork belly at various price points, I know the difference between them.
Incidentally, cheap pork belly still makes good rillettes (with a bit of care to avoid burning) but I certainly wouldn't use it for curing or roasting.
I'm coming to the conclusion that there is no 'definitive' rillettes recipe. This is a good thing; I hate recipes.
For example;
Her father uses liver & onion as well as brandy.
Her uncle doesn't use any of that, just marc.
In common though, they essentially confit the meat in a very low oven (could do this in the slow cooker).
For example;
Her father uses liver & onion as well as brandy.
Her uncle doesn't use any of that, just marc.
In common though, they essentially confit the meat in a very low oven (could do this in the slow cooker).
escargot said:
I'm coming to the conclusion that there is no 'definitive' rillettes recipe. This is a good thing; I hate recipes.
For example;
Her father uses liver & onion as well as brandy.
Her uncle doesn't use any of that, just marc.
In common though, they essentially confit the meat in a very low oven (could do this in the slow cooker).
I'm sure there are as many variations on 'rillettes' as there are départements of France (no doubt each claiming the original). For example;
Her father uses liver & onion as well as brandy.
Her uncle doesn't use any of that, just marc.
In common though, they essentially confit the meat in a very low oven (could do this in the slow cooker).
My current batch has a sautéed shallot, bacon and (lots) of white wine in it.
Sacré bleu!
O/T though an interesting fact is that pork belly is a traded commodity
http://www.bellycommoditytrading.com/tips-on-tradi...
http://www.bellycommoditytrading.com/tips-on-tradi...
Mobile Chicane said:
escargot said:
I'm coming to the conclusion that there is no 'definitive' rillettes recipe. This is a good thing; I hate recipes.
For example;
Her father uses liver & onion as well as brandy.
Her uncle doesn't use any of that, just marc.
In common though, they essentially confit the meat in a very low oven (could do this in the slow cooker).
I'm sure there are as many variations on 'rillettes' as there are départements of France (no doubt each claiming the original). For example;
Her father uses liver & onion as well as brandy.
Her uncle doesn't use any of that, just marc.
In common though, they essentially confit the meat in a very low oven (could do this in the slow cooker).
My current batch has a sautéed shallot, bacon and (lots) of white wine in it.
Sacré bleu!
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