My first cooking thread! Slow roasted pork belly with crispy crackling

Stolly · 13 Sep 2009 at 22:14

this has made me hungry at 22:14. Not good.

Russinating · 14 Sep 2009 at 20:52

Just thought I'd let the OP know that I was inspired by the thread. Did things a little different, mainly just made a red wine/mustard sauce. Oh and it was a leg, not a belly.

Om nom nom.

^TANK^ · 14 Sep 2009 at 20:56

Drools.

blix · 14 Sep 2009 at 21:01

Need.

elroberto · 14 Sep 2009 at 21:19

rghjones said:
Just thought I'd let the OP know that I was inspired by the thread. Did things a little different, mainly just made a red wine/mustard sauce. Oh and it was a leg, not a belly.

Om nom nom.

Try a honey, mustard and cider sauce with it. It is gorgeous.

Just reduce a pint of cider (whatever make is your preference) down by nearly half, add your honey and a good tablespoon of mustard (wholegrain) then reduce a little further. Then add a teaspoon of cumin and if you've got one I add a Knorr Chicken Stockpot for seasoning. Pour over your Pork and Tatties. Deeeelicious!

Oh and I'd personally replace the rosemary with sage in the OP's recipe, but that's me.

Russinating · 14 Sep 2009 at 21:38

I did actually put honey in the sauce too (as well as on the joint itself). Nice suggestion though, sounds good.

meady100 · 1 Nov 2009 at 14:33

It's Sunday and I'm making my favourite new roast meat again!! :-D

Andelusion · 1 Nov 2009 at 14:36

I absolutely love belly pork, one of my favourite cuts of meat for sureeee :cool:

^TANK^ · 1 Nov 2009 at 14:38

Have 5 stars that looks pigin brilliant.

Voltar · 1 Nov 2009 at 14:49

Looks amazing! I'll try this for myself

Perywinkle · 26 Nov 2009 at 19:51

Cooked this today with some roast tatties.
Had to sneak home from work for a while to get to the butcher and get it on. House smelled lovely when I got home and it had been on for 3 hours lol
Epic tastiness

Psymonkee · 25 Sep 2010 at 15:50

Time for some more pork love

http://twitpic.com/2rulub

Pic was taken after 30 mins in the oven. Should be ready for 7ish tonight

http://twitpic.com/2rul44 - Brownies for pudding

wordy · 25 Sep 2010 at 15:52

Looks good, you've done a good job there mate

Serpantine · 25 Sep 2010 at 16:23

Shall be trying this next week!

fretted · 25 Sep 2010 at 16:25

I love these cooking threads... wish we had a separate subforum for them

Messiah Khan · 10 Dec 2011 at 18:04

Bumping this thread so it doesn't disappear off into the archives.

I'm having belly pork again tonight, using Robbie G's great recipe. It really is the best way to cook belly pork. Tonight I'm having it with yorkies and boiled veg. Nom nom nom!

Jokester · 10 Dec 2011 at 18:07

I got an interesting tip from a chef on how to get crispy crackling, put ice cubes on top of the skin in the oven.

Glaucus · 10 Dec 2011 at 18:28

Please tell me that's a joke. That goes against all accepted principles. Of keeping it as dry as possible.

Skillmister · 10 Dec 2011 at 19:13

Will try this when i'm at home and have access to decent cooking equipment

Muban · 10 Dec 2011 at 21:00

How did I not see this thread before?! Already posted this in the show us your dish thread, made some roasted pork belly with crackling earlier in the week. The crackling came out super crispy, I was quite pleased.

Pork belly is such a lovely cut of meat.