Discussion
I'm about to try a new Gordon Ramsey recipe this Saturday, to get the nice cut cubes of pork belly like you get in restaurants.
Score, salt and oil the pork belly, and put in for 2 hours at 160c, resting on top of two garlic bulbs sliced horizontally and thyme sprigs. Pour a glass of wine in the bottom of the pan.
After two hours, take the pork out , remove to a tray and put an identical tray on top of it, weighed down with cans to compress the belly, refrigerate for at least 6 hours.
Cut up the chilled pork into nice neat square cubes, put in the oven at 240c for 15 mins to heat and crisp the skin.
Sounds a bit long, but will actually give me chance to prep most of it beforehand so I can focus on the roast potatoes and cider carrots come serving up time!
Score, salt and oil the pork belly, and put in for 2 hours at 160c, resting on top of two garlic bulbs sliced horizontally and thyme sprigs. Pour a glass of wine in the bottom of the pan.
After two hours, take the pork out , remove to a tray and put an identical tray on top of it, weighed down with cans to compress the belly, refrigerate for at least 6 hours.
Cut up the chilled pork into nice neat square cubes, put in the oven at 240c for 15 mins to heat and crisp the skin.
Sounds a bit long, but will actually give me chance to prep most of it beforehand so I can focus on the roast potatoes and cider carrots come serving up time!
Greshamst said:
I'm about to try a new Gordon Ramsey recipe this Saturday
Let us know how it goes, sounds bloody lovely....I found this recipe last year after hearing of it on one of Rick Steins Asian episodes. Not tried it yet, but a friend I passed it on to has and his opinion was the same as Mr Stein's
http://thewoksoflife.com/2014/04/shanghai-style-br...
A nice way to do belly is to skin it, seam out most of the fat and then roll it. Add whatever you like in between the layers.
Its basically a pork meat swiss roll. I prefer savoury so normally use fennel seeds or sage leaves, mustard etc Wife prefers sweet so apple, pinenuts, apricot etc
Tie it up and roll really tightly in greaseproof paper then slow cook for 3-4 hours. Let it cool and fridge it.
When you want just slice off what you need and reheat gently or even pan fry. If you do a whole belly you can slice, vacpac or wrap carefully and freeze. Then when you want something nice its just the veg to do.
If you are feeling really ambitious cut the skin into strips, dehydrate and freeze. For instant crackling in 5 minutes just pop straight into the oven from frozen at 220.
Its basically a pork meat swiss roll. I prefer savoury so normally use fennel seeds or sage leaves, mustard etc Wife prefers sweet so apple, pinenuts, apricot etc
Tie it up and roll really tightly in greaseproof paper then slow cook for 3-4 hours. Let it cool and fridge it.
When you want just slice off what you need and reheat gently or even pan fry. If you do a whole belly you can slice, vacpac or wrap carefully and freeze. Then when you want something nice its just the veg to do.
If you are feeling really ambitious cut the skin into strips, dehydrate and freeze. For instant crackling in 5 minutes just pop straight into the oven from frozen at 220.
Annoyingly enough when I went to pick up my kilo of pork belly I explained I was going to cut it up into 6 pieces later... the butcher turned around, I thought he was scoring it, but he was cutting it into 6 pieces for me...
The whole point was to slow cook as one big peice before chilling and cutting into neat squares. Now I'm cooking pre-cut peices it'll mean either not being neat, or slicing each one on all sides which is a bit of a faff.
The whole point was to slow cook as one big peice before chilling and cutting into neat squares. Now I'm cooking pre-cut peices it'll mean either not being neat, or slicing each one on all sides which is a bit of a faff.
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