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Thread: Belly of Pork

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    HEXUS.timelord. Zak33's Avatar
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    Belly of Pork

    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!

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    RGB Champion Ttaskmaster's Avatar
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    Re: Belly of Pork

    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.

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    HEXUS.timelord. Zak33's Avatar
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    Re: Belly of Pork

    Quote Originally Posted by Ttaskmaster View Post
    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

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    Old and VERY grumpy. g8ina's Avatar
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    Re: Belly of Pork

    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 !!

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    Re: Belly of Pork

    Quote Originally Posted by g8ina View Post
    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!!


    Those despicable Elk,stealing the pond weed!

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    Senior Member Jonj1611's Avatar
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    Re: Belly of Pork

    BBQ it
    Jon

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    Re: Belly of Pork

    Quote Originally Posted by Jonj1611 View Post
    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...

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    Re: Belly of Pork

    Quote Originally Posted by g8ina View Post
    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...
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    Old and VERY grumpy. g8ina's Avatar
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    Re: Belly of Pork

    Ohhhhh yeah baby 78 degrees C

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    Re: Belly of Pork

    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.

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    Re: Belly of Pork

    Quote Originally Posted by Zak33 View Post
    so you LAY in an over with it? //sarcasm mode
    Only in Winter, as it's cheaper than heating the house...

    Quote Originally Posted by Zak33 View Post
    Osmosis... you arse
    I yam what I yam...

    Quote Originally Posted by Zak33 View Post
    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.

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    HEXUS.timelord. Zak33's Avatar
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    Re: Belly of Pork

    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

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    Re: Belly of Pork

    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
    my Virtualisation Blog http://jfvi.co.uk Virtualisation Podcast http://vsoup.net

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