Belly pork ideas

haaammit

haaammit

haaammit

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I may have over catered for Christmas day - I got a piece of belly pork from my butcher today with a view to having it on the big day. There's only the two of us (plus our 20 month girl) and the bit of meat weighs 2kg :eek::eek::eek: (didn't cost me anything though ;))

Now - I seriously love pork, and could almost eat the whole thing by myself in one sitting :cool:, but anyway....

What is the best way to cook it - I was thinking 30 mins at max temp, then an hour or so at 180 ish? Put the meat on a grid so it doesn't sit in the rendered fat. Do you have any other recipes/cooking ideas? I was thinking about serving roast spuds and parsnip and steamed carrots.

Cheers :)
 
A lot long than 90 mins, More like 3 hours. Also doing pork belly.
160 for 3 hours ontop of some onions other veg and water.
3k though but for like ~6-12, silly people haven't confirmed yet

I'm going to do a celeriac and potato dauphinoise, pigs in blankets, Brussels, cabbage, stuffing. You get the idea.
 
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Glaucus said:
A lot long than 90 mins. Also doing pork belly.

3k though but for like ~6-12, silly people haven't confirmed yet
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I hate it when people don't say yay or nay :mad:

It's quite a thin piece of meat which is why I thought that 90 odd minutes should be ok :o

How long and how thick is yours (joint of belly pork ;))?
/edit - missed your edit :) - still - how thick and long?
 
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Glaucus said:
Its a freezer shelf size and the usuall thickness. Litterlay could replace the freezer rack with it.
Regardless of size I would still got 2-3hrs.

I've been looking at
http://www.jamieoliver.com/recipes/pork-recipes/pork-belly-roast

And

http://theenglishkitchen.blogspot.com/2009/09/slow-roasted-pork-belly.html

The sauce in the last one sounds good,

They all basically the same ~3 hours between 160-180 and if needed whack temp right up for last ~20mins if crackling isn't ready.
Click to expand...

Brilliant - cheers for linking those - I'm waaaaay off with my timings/temps - cheers buddy. Those roasts look divine /drool/
 
Courtesy of Rick Stein (who purloined it from some Sydney based eatery I believe)

Chinese Belly Pork:

In a skillet dry roast a tbl spoon of black peppercorns and Szechuan peppercorns till fragrant, then grind with a a tbl spoon of salt and 1 (or is it 2?) tbl spoons of Chinese 5 spice.

Rub into meat side of cut and leave to marinade (and for the skin to dry out) overnight in the fridge (no need to score the skin side) take out in the morning and allow meat to reach room(ish) temperature.

Oven goes on as high as it will go. Sit meat on a trivet (I always use the grill pan as its nice and deep) and give it 30 minutes of the fires of hell then turn down to 150, pour in some water (and keep topping up) so the meat side of the dish steams as it cooks. Leave for about 3 hours then oven back to max to crisp up the skin.

Whilst the meat is resting cook your rice and steam your pak choi. Lastly tip a bottle of oyster sauce into in a pan, add some ground nut oil (but not lots, just enough to make it rich... as if it needs any help) and some soy sauce (again not loads or else it will be too salty) and heat through.

Serve and enjoy.
 
I'm cooking pork belly on wednesday - will be removing the skin, brining it for 12hrs, cook for 13hrs at 70C then 5hrs with the skin in the oven as well. It's one of the recipes in Heston @ Home and should do nicely!
 
I'd personally press it and use a kansas city dry rub (rather like jellybeard's link - but with more spices). Absolutely love the American pulled pork recipes that vary from state to state, the Yanks don't get enough credit for their food sometimes, it's not all burgers! :P

If not that, a slow roast is sometimes actually a lot tastier than smothering the meat in other flavours, belly pork has so many different layers and types of fat it tastes great naturally if you've got good stuff. If it ain't broke don't fix it as they say. ;)
 
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