Pork Belly joint any ideas
Discussion
I'm roasting pork belly tonight.
First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
If it's just plain 'ole belly slices, try making these into bacon.
Rub the meat with lots of coarse sea salt, keep it loosely covered in a cool dry place, and rub with more fresh salt every day for 5 days.
The results will be quite dry like pancetta so best cut into lardons rather than slices (unless you have access to a bacon slicer) but tastier and much cheaper than 'ready made'.
Depending on your mood, you can add sugar or seasoning to the salt rub: I add black pepper and crushed bay leaves to mine.
Rub the meat with lots of coarse sea salt, keep it loosely covered in a cool dry place, and rub with more fresh salt every day for 5 days.
The results will be quite dry like pancetta so best cut into lardons rather than slices (unless you have access to a bacon slicer) but tastier and much cheaper than 'ready made'.
Depending on your mood, you can add sugar or seasoning to the salt rub: I add black pepper and crushed bay leaves to mine.
Tonight's belly pork roast was yummy. I added to this 55p's worth of Morisson's Pork Skin for Crackling out of interest.
The result was a total comedy. We had crackling portions for at leat ten people out of the 55p's worth. Recommended if you are making pork roast for a party - when often the crackling portion gets a bit small - not if you do the extra that's for sure!
The result was a total comedy. We had crackling portions for at leat ten people out of the 55p's worth. Recommended if you are making pork roast for a party - when often the crackling portion gets a bit small - not if you do the extra that's for sure!
Mobile Chicane said:
If it's just plain 'ole belly slices, try making these into bacon.
Rub the meat with lots of coarse sea salt, keep it loosely covered in a cool dry place, and rub with more fresh salt every day for 5 days.
The results will be quite dry like pancetta so best cut into lardons rather than slices (unless you have access to a bacon slicer) but tastier and much cheaper than 'ready made'.
Depending on your mood, you can add sugar or seasoning to the salt rub: I add black pepper and crushed bay leaves to mine.
This is a GREAT idea! I'll be doing that this winter!Rub the meat with lots of coarse sea salt, keep it loosely covered in a cool dry place, and rub with more fresh salt every day for 5 days.
The results will be quite dry like pancetta so best cut into lardons rather than slices (unless you have access to a bacon slicer) but tastier and much cheaper than 'ready made'.
Depending on your mood, you can add sugar or seasoning to the salt rub: I add black pepper and crushed bay leaves to mine.
I often make bacon with pork belly, its an easy way to get into curing as it doesnt take long and the result is very versatile. The method stated above will give quite a salty result but it does make quite nice bacon sarnies (assuming it was cured as a slab). You can use it for all sorts of things, such as adding moisture and flavour to stews, making pasta dishes or even on its own cut thickly then slow braised to make petit sale- but its a slippery slope as you'll start wanting to cure everything. Infact when i move into my new house i'm having a fridge devoted purely to curing meat, so soon i'll have all sorts of dry cured goodies.
If anyone is interested the www.sausagemaking.org forum has a wealth of recipes and tips on bacon making and other types of curing, its helped me a lot over the last year or so of my new hobby (read obsession).
If anyone is interested the www.sausagemaking.org forum has a wealth of recipes and tips on bacon making and other types of curing, its helped me a lot over the last year or so of my new hobby (read obsession).
Edited by Pete Franklin on Friday 30th October 17:03
Don said:
I'm roasting pork belly tonight.
First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
Turned out really well, crackling was ace!First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
I made a nice apple, pear and brandy sauce as well
w
eLex said:
eLex said:Don said:
I'm roasting pork belly tonight.
First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
Turned out really well, crackling was ace!First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
I made a nice apple, pear and brandy sauce as well
We've been munching on pork "scratchings" all weekend off the Morrisons pork skin extra I did alongside...
Don said:
I'm roasting pork belly tonight.
First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
Going to do this tonight. Mmmm.First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
escargot said:
Don said:
I'm roasting pork belly tonight.
First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
Going to do this tonight. Mmmm.First I'll make sure the skin is properly scored and seasoned.
I will start it as hot as the oven will go (230C) for half and hour and then turn it down to 180C for long enough to see it roasted. For the size cut I have this will be about another hour.
Then switch the oven off.
Cut away the crackling but leave the belly in the oven to rest.
Check crackling for crispness. If not crispy enough I will NUKE it between two glass plates until almost burning. Then I'll pour away the fat and allow to crisp up.
During the time the meat is resting I will steam veg. Slice meat. Serve with veg, crackling. I will likely make gravy too and serve with either mash or roast potatoes. Probably mash.
No need to crisp up the skin, the half hour blast did the job nicely.
The belly joint was £3.70 and easily enough for two of us. Very very good value for money.
Belly Pork is my favorite cut of my favorite meat and as such I have to ensure that it's crisp crackling and moist tender meat.
Now my query is... I only ever do Belly Pork as a comfort food / supper on it's own, just sliced.
I see lots of people using it as a Meat to have as a full meal.
ATM I think our all Heathen mentalists but I'll be willing to convert if there's a good enough recipe that may tickle the tastebuds.
Anything?
Now my query is... I only ever do Belly Pork as a comfort food / supper on it's own, just sliced.
I see lots of people using it as a Meat to have as a full meal.
ATM I think our all Heathen mentalists but I'll be willing to convert if there's a good enough recipe that may tickle the tastebuds.
Anything?
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