Pork belly at the weekend-tips please?
Discussion
Done it a few times now. Plan will be to cover the skin in salt overnight Friday to pull out moisture. Pat down with kitchen towel and get as dry as possible Saturday lunchtime.
Sit on bed of carrots onions and rosemary. Put in flat out hot oven for 45/50mins and then drop temp to 120ish.
Was going to do roasties ,yorkies and maybe roast carrots and peppers to accompany.
Your thoughts people ?
Sit on bed of carrots onions and rosemary. Put in flat out hot oven for 45/50mins and then drop temp to 120ish.
Was going to do roasties ,yorkies and maybe roast carrots and peppers to accompany.
Your thoughts people ?
I have done this http://www.bbcgoodfood.com/recipes/9098/sticky-slo... several times and, yes, basting the skin seems wrong but the crackling at the end is 'kin epic.
Went to a restaurant in Melbourne a couple of weeks ago and the OH had the most incredible piece of pork. Yes it was a little fancy cheffy rectangle of pork not a hulking great portion but it was amazing. The meat was tender and succulent, then there was a layer of almost caramel-like fat , with a light crispy crackling on top.
I really want to recreate it and have been doing some recipe searches to see how it might have been cooked. Initially I wondered if the fat and skin had been removed and cooked separately with the meat done sous-vide, but the meat didn't cut like it had ever been separated. Then I saw a Gordon Ramsay recipe on BBC food site for "twice cooked" pork belly where the initial cook is a confit in goose fat then the second cook is to fry it skin side down and I'm thinking I might give this a go.
However you decide to do yours make sure you post pics
I really want to recreate it and have been doing some recipe searches to see how it might have been cooked. Initially I wondered if the fat and skin had been removed and cooked separately with the meat done sous-vide, but the meat didn't cut like it had ever been separated. Then I saw a Gordon Ramsay recipe on BBC food site for "twice cooked" pork belly where the initial cook is a confit in goose fat then the second cook is to fry it skin side down and I'm thinking I might give this a go.
However you decide to do yours make sure you post pics
The Rick Stein Chinese recipe is amazing. Well worth a try!
http://www.recipefy.com/en/rick-stein-s-crisp-skin...
http://www.recipefy.com/en/rick-stein-s-crisp-skin...
This man is right. Give it a good blast with the missus hair drier and then 240 degrees for 20 mins. After that 170 degrees for as long as you want. Bingo. You will have perfect crackling and lovely pork that will fall apart. Id go for about 3 hrs. Chip a couple of apples to stick underneath to make some great gravy and bingo......
I used the recipe below last night for my pork belly:
Chinese Barbecued Pork (Char Siu)
Serves 4 to 6
Ingredients
1 pound whole pork belly, skin removed
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons dark soy sauce, or substitute regular soy sauce
2 tablespoons sugar
2 cloves garlic, minced
½ tablespoon hoisin sauce
½ teaspoon five-spice powder
2 tablespoons honey
Instructions
Marinate the pork belly: In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.
Preheat the oven to 160°C/325°F.
Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan. Brush the top with the honey. Roast the pork for about 45 minutes, flipping over the pork belly half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken and the center of the pork belly strip feels firm.
Remove the pork from oven and let it cool for 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.
I made my usual schoolboy error of using less meat than the recipe without reducing the marinade quantity so I just put the extra in a saucepan and reduced it down to pour over the pork once cooked. Unfortunately in my rush to get it finished before I had to put my daughter to bed I added the honey into the marinade mix rather than brushing it on before cooking, it still worked though, the only thing missing is the crispy skin. It was really tasty and I reckon the marinade would also work very well on ribs.
Chinese Barbecued Pork (Char Siu)
Serves 4 to 6
Ingredients
1 pound whole pork belly, skin removed
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons dark soy sauce, or substitute regular soy sauce
2 tablespoons sugar
2 cloves garlic, minced
½ tablespoon hoisin sauce
½ teaspoon five-spice powder
2 tablespoons honey
Instructions
Marinate the pork belly: In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.
Preheat the oven to 160°C/325°F.
Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan. Brush the top with the honey. Roast the pork for about 45 minutes, flipping over the pork belly half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken and the center of the pork belly strip feels firm.
Remove the pork from oven and let it cool for 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.
I made my usual schoolboy error of using less meat than the recipe without reducing the marinade quantity so I just put the extra in a saucepan and reduced it down to pour over the pork once cooked. Unfortunately in my rush to get it finished before I had to put my daughter to bed I added the honey into the marinade mix rather than brushing it on before cooking, it still worked though, the only thing missing is the crispy skin. It was really tasty and I reckon the marinade would also work very well on ribs.
It's in the oven,on a bed of onions carrots and rosemary,with a large glut of white wine.
The top is covered in a mix of chopped rosemary,stripped thyme,chopped garlic and cracked fennel seeds...
Spuds and carrots going to parboil before roasting. Yorkies are done and ready to be warmed before serving.
The top is covered in a mix of chopped rosemary,stripped thyme,chopped garlic and cracked fennel seeds...
Spuds and carrots going to parboil before roasting. Yorkies are done and ready to be warmed before serving.
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