Pork Belly Ideas...

randomshenans

randomshenans

randomshenans

Soldato
Joined
11 Sep 2009
Posts
14,064
Location
France, Alsace
I normally would roast this, high start, right down. All very slow.

I have some in the freezer I'd like to do something different with and thought I'd put it out there to see what others have done with it?

I've stripped it before, covered it in a rub and BBQ'd which was OK but I'm looking for more.

GO GO!
 
I quite like the recipe I saw by Ramsay - Couple of bulbs (yes, bulbs) of garlic chopped in half, a load of fresh rosemary/thyme...create a bed to lay the pork on top. Add a glass or two of white wine. Salt and pepper the top of the pork and cover with foil. Stick in the oven for a good while at low heat. Take it out and wrap the pork in foil to rest. Stick the oven on super high and leave it to pre-heat. De-glaze the baking tray with extra white wine, add some stock and then sieve the mixture (be sure to press through the garlic mush). Once done, stick the pork back in the super hot oven for a bit to crisp up the outside - perhaps grill/skillet/blow torch the skin after.

Really bad description sorry. I'm in a bit of a rush :)
 
Nice, I forgot about this thread. I'll have to get the belly out and give one a shot over the weekend.

If I simply roast it, it does need to be finished with some heat, but also I use a hairdryer on the skin before I blast it, and apply more salt as it really helps crisp it up. Drier the better!

Now, which to try!? I'll ask the Mrs to choose
 
Get a frying pan really really hot, and an oven really really low. Flash fry the meat so the surface is sealed and then stick it in the oven for hours at as low as it can go. Once it's cooked internally, grill the pants out of the fat layer make it crispy and bubbling.
 
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