Pork belly slices recipes?

[BrabusMog]

Not sure why but I have a real craving for pork belly tonight so it is what I'll be having.

Usually I just roast pork belly but I've got the slices and thought I could do something different. I've done a quick search but couldn't find a thread on here so I thought I'd ask if anyone has any particular recipes they'd like to bestow upon me?

[paulmurr]

I like my pork jerked

Jerk marinade

Brown sugar, salt, pepper, all spice, thyme, nutmeg, rum and as many scotch bonnet peppers as you can handle.

[stackmonkey]

I usually just grill with steak seasoning.

[Mobile Chicane]

Marinade in soy, ginger, garlic and chilli.

Cook in a low oven on a rack for an hour and a half, or until the meat is browned and the fat is rendered out to your taste.

Serve with noodles with some toasted sesame seeds sprinkled over, and stir-fried greens.

[Matt172]

I've never made it at home, but I had Kakuni in Japan, long cooked pork belly in soy, melt in the mouth and absolutely gorgeous

http://shizuokagourmet.wordpress.com/japanese-cuis...

[SVX]

I sometimes marinade the belly strips in Vindaloo curry paste, let down with a little cider vinegar, then slow cook in a low oven for 1.5 hours.

[Mobile Chicane]

Matt172 said:

I've never made it at home, but I had Kakuni in Japan, long cooked pork belly in soy, melt in the mouth and absolutely gorgeous

http://shizuokagourmet.wordpress.com/japanese-cuis...

That has sloooow cooker written all over it. Yums.

[Jer_1974]

Grill till crispy and serve with a bit of salt at the side of your plate to dip in.

[Matt172]

Mobile Chicane said:

Matt172 said:

I've never made it at home, but I had Kakuni in Japan, long cooked pork belly in soy, melt in the mouth and absolutely gorgeous

http://shizuokagourmet.wordpress.com/japanese-cuis...

That has sloooow cooker written all over it. Yums.

It was amazing, really difficult to pick up with chop sticks as it was so tender, and the soy/mirin sauce was sweet and sticky like treacle

[BarnatosGhost]

Fennel seeds and salt ground-up together and rubbed into the skin, cuts 8-10mm apart. Bed of onions and fennel under the roast while it's in the oven. Magic.

[BrabusMog]

BarnatosGhost said:

Fennel seeds and salt ground-up together and rubbed into the skin, cuts 8-10mm apart. Bed of onions and fennel under the roast while it's in the oven. Magic.

I wish you had posted this ten mins ago as I've just started prepping a steak instead of pork belly! Was going to do a BBQ sauce but I've run out of ginger and can't be bothered to go back out and I found a sirloin in the fridge! Oh well, that's tomorrow night sorted!

[BarnatosGhost]

BrabusMog said:

I wish you had posted this ten mins ago as I've just started prepping a steak instead of pork belly! Was going to do a BBQ sauce but I've run out of ginger and can't be bothered to go back out and I found a sirloin in the fridge! Oh well, that's tomorrow night sorted!

In that case, good glug of white wine in the bottom too, then some cream at the end to make a sauce once you've taken the onions and fennel out. Make some apple crisps separately and bung them on the top to serve.

In fact, (slathering at the mouth now) that's what I'm doing tomorrow now too!

[BrabusMog]

BarnatosGhost said:

In that case, good glug of white wine in the bottom too, then some cream at the end to make a sauce once you've taken the onions and fennel out. Make some apple crisps separately and bung them on the top to serve.

In fact, (slathering at the mouth now) that's what I'm doing tomorrow now too!

Oh good God yes, I am doing this!