Belly Pork

[507bhp]

How do you cook yours? I usually score, salt, oil and roast until crisp. Any other good methods for this wonderful cut?

[clarkmagpie]

i recently had this topped with fresh lobster, was rather nice

[Tuscan Tart]

I usually cover it in salt, wrap in a tea towel and store in the fridge for at least a day, then cut 3 onions in half and put in a baking tray, add a good couple of inches of water to the tray and lay the belly of pork over the top, bake for a 2ish hours whilst topping the water up. Absolutely delicious

[HundredthIdiot]

Had a great variation a couple of weeks ago at a restaurant in Bristol.

Black pudding was cunningly inserted between the layers.

End result was perfectly crisp top, silky melty fat layer, rich pudding, tender meat.

Belly. Mmmmm.

[captainzep]

I quite like the Nigel Slater way of bunging it straight onto one of the shelves of the oven with a tray of roasting spuds/veg underneath. Dripping fat flavours the spuds brilliantly.

[JakeR]

HundredthIdiot said:

Had a great variation a couple of weeks ago at a restaurant in Bristol.

Black pudding was cunningly inserted between the layers.

End result was perfectly crisp top, silky melty fat layer, rich pudding, tender meat.

Belly. Mmmmm.

and only 14,000 calories a bite!

sounds good though

[i want an aero]

HundredthIdiot said:

Had a great variation a couple of weeks ago at a restaurant in Bristol.

Black pudding was cunningly inserted between the layers.

End result was perfectly crisp top, silky melty fat layer, rich pudding, tender meat.

Belly. Mmmmm.

sounds like heaven to me

[507bhp]

Black pudding and belly pork together is richer than rich, but then I imagine the taste is sublime and therefore worth the calories. I'd better set the treadmill up. Oh, I forgot, we sold it as it never got used!

[HundredthIdiot]

507bhp said:

Black pudding and belly pork together is richer than rich, but then I imagine the taste is sublime and therefore worth the calories. I'd better set the treadmill up. Oh, I forgot, we sold it as it never got used!

To be honest I can stomach anything short of Tête de Veau, but that belly+pudding combo was at my limit - needed to be washed down with a decent slug of red.

I could almost feel my arteries furring up as I ate.

[JakeR]

when you get short of breath and the meat sweats while still at the table, you know that the fat content of your meal is reaching your limit

[507bhp]

HundredthIdiot said:

To be honest I can stomach anything short of Tête de Veau, but that belly+pudding combo was at my limit - needed to be washed down with a decent slug of red.

I could almost feel my arteries furring up as I ate.

I've never had it, but I do have a pig's cheek in the deep freeze that I'll be using soon!

Brawn anyone?

[darronwall]

HundredthIdiot said:

Had a great variation a couple of weeks ago at a restaurant in Bristol.

Black pudding was cunningly inserted between the layers.

End result was perfectly crisp top, silky melty fat layer, rich pudding, tender meat.

Belly. Mmmmm.

i think i have just come

[WhoreLex]

heres a thread i made about the glories of pork belly

http://pistonheads.com/gassing/topic.asp?h=0&t...