Belly of Pork

[Zak33]

I think it's time we had a chat about this most excellent, cheap cut of meat.

I wanna know what you do with it? How do you cook it? How do you eat it?

Cos I have my ways, and I wanna see if they match!

[Ttaskmaster]

How do you cook it?
Lay on an oven tray, liberal coating of salt, pepper and whatever herbs/seasonings I feel like.
Bake according to weight.
Slice half and serve however is most suitable with whatever is in the fridge.

Save other half for finger cutting and refrying tomorrow night, as part of a noodle stir fry. That gets it nice and crispy!

How do you eat it?
Osmosis.

[Zak33]

How do you cook it?
Lay on an oven tray, liberal coating of salt, pepper and whatever herbs/seasonings I feel like.
Bake according to weight.
Slice half and serve however is most suitable with whatever is in the fridge.

Save other half for finger cutting and refrying tomorrow night, as part of a noodle stir fry. That gets it nice and crispy!

How do you eat it?
Osmosis.

so you LAY in an over with it? //sarcasm mode

Osmosis... you arse

Hot cold? Cut up and diced in salad?

I for example....

no...not yet.. Lets await more replies.. and not ones that involve Osmosis.... especialy as it's salty and you'd moe more fo your body INTO the pork than vice a versa

[g8ina]

VERY slow baggy roasted, I often use a dry spice rub such as harissa, or a periperi, lime juice, salt n black pepper, stick it in a roasting bag, 140 degrees C for 3-4 hours.

It falls apart, like that awful stuff "pulled pork", and is wonderul on its own., or with a small salad, charlotte spuds, or on a fried rice like char siu...

Hungry now you ratbag !!

[CAT-THE-FIFTH]

VERY slow baggy roasted, I often use a dry spice rub such as harissa, or a periperi, lime juice, salt n black pepper, stick it in a roasting bag, 140 degrees C for 3-4 hours.

It falls apart, like that awful stuff "pulled pork", and is wonderul on its own., or with a small salad, charlotte spuds, or on a fried rice like char siu...

Hungry now you ratbag !!

Now you made me feel hungry!!

[Jonj1611]

BBQ it

[spacein_vader]

BBQ it

This. With knobs on. In fact, I'm tempted to start a proper BBQ (low and slow,) thread after seeing this one and the slow cooker one...

[peterb]

VERY slow baggy roasted, I often use a dry spice rub such as harissa, or a periperi, lime juice, salt n black pepper, stick it in a roasting bag, 140 degrees C for 3-4 hours.

It falls apart, like that awful stuff "pulled pork", and is wonderul on its own., or with a small salad, charlotte spuds, or on a fried rice like char siu...

Hungry now you ratbag !!

That’s now on my ‘to cook’ recipe list! In fact I wonder if it could be done sous vide in a water bath in the slow cooker...

[g8ina]

Ohhhhh yeah baby 78 degrees C

[Kumagoro]

Roll out the slow cooker again for some Char siu.

Japanese style and Chinese style are quite different so worth trying different kinds.

I tend to have it as is but also sometimes in Ramen.

[Ttaskmaster]

so you LAY in an over with it? //sarcasm mode

Only in Winter, as it's cheaper than heating the house...

Osmosis... you arse

I yam what I yam...

Hot cold? Cut up and diced in salad?

As above - refried to a light crisp, occasionally with a splash of light soy for flavour and colour, probably topped with an oyster sauce if I'm feeling Oriental.

[Zak33]

OK, my input.

Sprinkle with salt, in a roasting tray, and slow roast at about 160-180 for about 90 minutes... it will render out lotd of fat, and start to shrink a little but it must NOT be over cooked.

pour the fat into a large pan, and sweat off onions and carrot and celery and garlic... the basis of any soup.
While they're sweatingl with the lid on to keep vegetable moisture in it... slice up the pork belly into little cubes. It won't shred.. it needs to be cubes and some will be fatty some will be meat.

then drop thse into the soup vegetable and then in with chilli and harisa and/or paprika and a big handful of your favourite herbs... then a pack of beetroot, diced up. Then a pint of chicken stock and a tin of tomatoes....

and cook that soup, season to taste, add herbs as your taste buds need.t

them take off heat, leave to cool, put in fridge and reheat tomorrow, when it tasted better

[Moby-Dick]

I have a pork belly recipe that TheAnimus linked me to - I plan on doing a huge batch this summer with some Hoisin Sauce and some steamed buns for a party.

https://www.chefsteps.com/activities...-pork-belly--2