Discussion
Nice! There are some good recipes in the river cottage meat book for underrated cuts. There's a Chinese pork belly casserole with star anise and a very slow cooked shoulder of pork with a five spice paste - 24 hours in a very low oven. I did the shoulder of pork a week or two back (though without the Chinese influenced spices this time) and it was fantastic. Brilliant crackling and meat almost like confit. Wife didn't like it though, too fatty for her. All the more for me.
otolith said:
Nice! There are some good recipes in the river cottage meat book for underrated cuts. There's a Chinese pork belly casserole with star anise and a very slow cooked shoulder of pork with a five spice paste - 24 hours in a very low oven. I did the shoulder of pork a week or two back (though without the Chinese influenced spices this time) and it was fantastic. Brilliant crackling and meat almost like confit. Wife didn't like it though, too fatty for her. All the more for me.
I do this for Christams, using the full recipe. Get it slung in the morning before and it makes the rest of the meal a breeze. And the smell when you get up the next day is brilliant. The spicies give it a Christmas(ie) feel. It's called 'Donny Brasco' as in 'fa get about it'.
I like Rick Steins chinese belly pork recipe: http://www.rickstein.com/Crisp-Chinese-Roast-Pork-...
Its absolutely bloomin lovely.
Its absolutely bloomin lovely.
I think that it's a cheap cut dressed up as something special by 'top' chefs as an attempt to screw a bit more profit out of their punters.
A bit 'look what we can do with this' whereas in fact almost anyone can make it work.
Maybe I am too cynical because it is a lovely thing to eat!
SWMBO had some in our local last Monday (first time we had eaten there since moving) with onion mash and black pudding: I got one meagre mouthful, excellent.
Rob
A bit 'look what we can do with this' whereas in fact almost anyone can make it work.
Maybe I am too cynical because it is a lovely thing to eat!
SWMBO had some in our local last Monday (first time we had eaten there since moving) with onion mash and black pudding: I got one meagre mouthful, excellent.
Rob
Mobile Chicane said:
Bloody lovely this is. I use it to make bacon at half the price of what's available in supermarkets. The basic bacon rub is salt and black pepper, although garlic, juniper berries, bay leaves, honey and paprika also work well. 
That sounds gorgeous..guess you have to have a decent meat slicer to slice it though..........
Pork belly is a fatty poor man's cut of meat... at least that's what i thought until I wandered in to a pub in the Borrowdale Valley some years ago. The rather pretty blonde behind the bar persuaded me to have the slow cooked belly of pork with wholegrain mustard mash, and it was one of the best meals I have ever had! So flavoursome, and I never realised meat could melt in your mouth. I've eaten a lot of Pork belly since that day, which has all been good, but not as good as that first time; I guess it's a bit like crack in that sense 
jessica said:
Mobile Chicane said:
Bloody lovely this is. I use it to make bacon at half the price of what's available in supermarkets. The basic bacon rub is salt and black pepper, although garlic, juniper berries, bay leaves, honey and paprika also work well.
That sounds gorgeous..guess you have to have a decent meat slicer to slice it though..........
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