Photo of your dinner (vol 2)
Discussion
DoubleSix said:
Belly Pork looks immense - recipe and method if you please sir!
Shamefully I get my mum (she is Chinese) to cook me up a batch when I visit. I think its going to be something along the lines of 5- spice and hoi-sin on the base of the belly, salt on the top (scored), then low and slow in the ovenLast night's effort, harissa lamb shank from Waitrose.
I was going to do this beer can chicken on the pellet smoker but it was a bit chilly/windy yesterday in Javea so opted for the woodburner oven as the cooking instrument..
Chicken was given a dry rub and the beer was San Miguel, slow cooked at 150-190C until an internal temp of 80C was reached (about 2 1/2 hrs).
Corn was cooked over the coals directly.
Result was succulent moist dinner washed down with a nice white El Coto (3euros hehe).
Chicken was given a dry rub and the beer was San Miguel, slow cooked at 150-190C until an internal temp of 80C was reached (about 2 1/2 hrs).
Corn was cooked over the coals directly.
Result was succulent moist dinner washed down with a nice white El Coto (3euros hehe).
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