Discussion
Score the skin every 1cm or so - right through the fat, rub plenty of salt into the skin.
Rest on bed of celery, garlic, shallotts, carrots in a roasting tray.
Whack it in at 200 for 25 minutes then turn down to 160 for a couple of hours.
Add a glass of water into the tray for the last half hour.
Take out to rest somewhere warm for twenty minutes. de-glaze the roasting tray with a glass of white wine - add 500ml of stock, Mash all the veg with a potato masher and reduce on the hob. Pass the whole lot through a sieve. Pour gravy over slices of pork, serve. Nom Nom Nom.
Rest on bed of celery, garlic, shallotts, carrots in a roasting tray.
Whack it in at 200 for 25 minutes then turn down to 160 for a couple of hours.
Add a glass of water into the tray for the last half hour.
Take out to rest somewhere warm for twenty minutes. de-glaze the roasting tray with a glass of white wine - add 500ml of stock, Mash all the veg with a potato masher and reduce on the hob. Pass the whole lot through a sieve. Pour gravy over slices of pork, serve. Nom Nom Nom.
Edited by brum on Sunday 1st March 10:25
Mmm sounds nice ... but why have belly pork when you can have ...
http://www.neatorama.com/2006/06/29/instant-heart-...
Why is it they get all the good stuff over there and we miss out!
http://www.neatorama.com/2006/06/29/instant-heart-...
Why is it they get all the good stuff over there and we miss out!
JakeR said:
have just put my belly pork joint in the oven. I've rested mine on a bed of veg with a little red wine around it. cooking to be long and slow as the man said.
score the skin with a v sharp knife, rub in a bit of salt and some oil
serve with redcurrant jelly on the side...
I do the same but without the red wine and add a couple of garlic clovesscore the skin with a v sharp knife, rub in a bit of salt and some oil
serve with redcurrant jelly on the side...
I mash the garlic and veg in the roasting tin when I make the gravy and strain before serving
brum said:
Score the skin every 1cm or so - right through the fat, rub plenty of salt into the skin.
Rest on bed of celery, garlic, shallotts, carrots in a roasting tray.
Whack it in at 200 for 25 minutes then turn down to 160 for a couple of hours.
Add a glass of water into the tray for the last half hour.
Take out to rest somewhere warm for twenty minutes. de-glaze the roasting tray with a glass of white wine - add 500ml of stock, Mash all the veg with a potato masher and reduce on the hob. Pass the whole lot through a sieve. Pour gravy over slices of pork, serve. Nom Nom Nom.
That would be from the jamie oliver learn to cook book. my house mates got it so i had a little peak. Rest on bed of celery, garlic, shallotts, carrots in a roasting tray.
Whack it in at 200 for 25 minutes then turn down to 160 for a couple of hours.
Add a glass of water into the tray for the last half hour.
Take out to rest somewhere warm for twenty minutes. de-glaze the roasting tray with a glass of white wine - add 500ml of stock, Mash all the veg with a potato masher and reduce on the hob. Pass the whole lot through a sieve. Pour gravy over slices of pork, serve. Nom Nom Nom.
Edited by brum on Sunday 1st March 10:25
its in the oven now so will see how it turns out, thanks guys and gals!
x
brum said:
Score the skin every 1cm or so - right through the fat, rub plenty of salt into the skin.
Rest on bed of celery, garlic, shallotts, carrots in a roasting tray.
Whack it in at 200 for 25 minutes then turn down to 160 for a couple of hours.
Add a glass of water into the tray for the last half hour.
Take out to rest somewhere warm for twenty minutes. de-glaze the roasting tray with a glass of white wine - add 500ml of stock, Mash all the veg with a potato masher and reduce on the hob. Pass the whole lot through a sieve. Pour gravy over slices of pork, serve. Nom Nom Nom.
Must be belly pork day. Rest on bed of celery, garlic, shallotts, carrots in a roasting tray.
Whack it in at 200 for 25 minutes then turn down to 160 for a couple of hours.
Add a glass of water into the tray for the last half hour.
Take out to rest somewhere warm for twenty minutes. de-glaze the roasting tray with a glass of white wine - add 500ml of stock, Mash all the veg with a potato masher and reduce on the hob. Pass the whole lot through a sieve. Pour gravy over slices of pork, serve. Nom Nom Nom.
Edited by brum on Sunday 1st March 10:25
That is how I have just put mine in.
Pferdestarke said:
JRM said:
Well you guys have tempted me to give it a go, just put it in the oven, fingers crossed.
Report please! When you've eaten it, obviously!Laid belly on sliced onions, crushed garlic and carrots with a small pot of Waitrose red wine and shallots sauce.
Bit of olive oil on top with plenty of salt in deep cuts
25 mins at 200, then turned down to 160 for an hour and a half.
A bit more olive oil on top and covering of salt.
Oven up to 200 again for 15 mins to really crisp up the crackling. Added some water to keep meat moist
Back down to 160 for another 15 and then left to stand for 10 mins whilst I put vegetable stock and flour into the pan to make up some gravy
Sieved the gravy with a bit more stock, and it was lovely.
Served up the roasted carrots and onions with a mustard mash and broccoli
Went down a treat - really pleased with it.
The only thing I would do next time is remove the crackling and remaining soft fat before slicing and laying crackling back on top, but minor point. Really amazed how well it came out!!
JRM said:
The only thing I would do next time is remove the crackling and remaining soft fat before slicing and laying crackling back on top, but minor point. Really amazed how well it came out!!
I lifted the crackling off in one piece, and served it as a seperate dish and carved and plated the meat.Belly pork has been my meat for a Sunday lunch for 3 weeks running now.
I copied one of Jamie's recipes. Crushed fennel seeds and some salt rubbed into the scored skin.
Whack the oven up to the highest temp and cook for 10-20 minutes dependent on size of the belly to crisp up the crackling, then reduce to 170, and cook for hour and half. Then add a full bottle wine and cook for another hour or so...
The meat is amazingly tender, moist and full of flavour.
The only problem I have I can seem to crisp up my crackling to a point where is it easily eatable. At the moment, it comes out rock hard. Any ideas?
I'm thinking about removing it next time so I can grill it and cremate to see if it's any better.
I copied one of Jamie's recipes. Crushed fennel seeds and some salt rubbed into the scored skin.
Whack the oven up to the highest temp and cook for 10-20 minutes dependent on size of the belly to crisp up the crackling, then reduce to 170, and cook for hour and half. Then add a full bottle wine and cook for another hour or so...
The meat is amazingly tender, moist and full of flavour.
The only problem I have I can seem to crisp up my crackling to a point where is it easily eatable. At the moment, it comes out rock hard. Any ideas?
I'm thinking about removing it next time so I can grill it and cremate to see if it's any better.
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