Belly Pork

[EcclesCake]

How do you do yours?

Maillard method?
Boned rolled and stuffed?
Skin cooked separately?
Quick grilled strips?
Who the flippin' hell eats belly pork?
Another way?

Belly pork was a cheap and cheerful meal when I was a kid and Mr Cake and I share traumatic memories of what our Mothers served!

Do you enjoy and embrace this cut?

This isn't a flippant post.....it is sneaky research.....please share.

[boxtops]

I love belly pork - rolled and stuff. OH doesn't like it so I don't eat it very often :-(

[Cloverjo]

It's delicious cooked very slowly. I think Gordon Ramsay has a good recipe for it. IIRC, it's soaked in water for while to plump it up, then cooked long and low.

[shoota]

Wrap it over the breast of a whole chicken and roast the two together for a pig out Sunday dinner.

[sunny-dave]

Love it - slow pot roasted with root veg - then cut off skin/fat and & incinerate under grill at temperature of sun's core to turn to crackling - then reassemble & serve with cauli cheese & the root veg.

[ hungry as feck now ]

[berniecuddles]

we like it very well done (crispy) in strips with apple sauce

[237SJ]

I`ve never eaten it but my Dad used to like it when we killed a pig. My Gran used to call it Enterline (or Endoline, Enterleen) Bacon. Must have been a Devon name for it.

[Nezzz]

Bellypork is the best meat ever. Place a few cloves of garlic in a tray, salt the bellypork and place on top. Pour in a couple of glasses of white wine, cover with tinfoil and slow roast for about 4 hours basting every now and then. Take off the foil and whack up the heat to crisp the skin. Use the juice for a sauce. Amazing!

[flump1]

One of my favourites is belly pork. Full of flavour and easy to cook. We just roast ours, discard the outer fat and pop crackling back in for an extra 10 minutes, Lush !

[vodkancoke]

Love it slow roasted with lush crackling. Yum!

[pastafreak]

Ive adapted a favourite Thai recipe,and I do it in the slow cooker. Lots of green chillies,garlic,fish sauce,cherry tomatoes and fresh coriander. The meat just falls apart.

[hammerman]

Love it....skin nice and crispy, meat just done. A light sprinkling of Chinese 5 spice is delish

[EDDIE51]

Belly pork is great on a barbecue , far better than burgers or sausages. Just make sure the barbi is not too hot so it does not burn on the outside before it is cooked.

[EcclesCake]

I'm not into slow cookers but I am curious about your Thai recipe Pasta, care to share?

[Barmaid]

Slow roasted with spices rubbed on fat. Then pressed for 24 hours. Then just finished off in a pan to crisp skin and rested in a low oven.

[pastafreak]

Off the top of my head (I don't measure this anymore)....
1 kg belly pork strips....cut into 2 inch pieces,scored and the rind salted.

Tbsp coursely ground black pepper
3 tbsp finely chopped garlic
2 tbsp fish sauce
1 tbsp light soy
Chicken stock
1 or 2 red or green chillies...sliced..…or to taste
6-8 cherry tomatoes...sliced in half
Large handful chopped fresh coriander

Pat the pork dry,then brown lightly on all sides
Add the garlic,and chillies and let them just colour. Then add the soy and fish sauce...bring to a bubble,reduce heat and add just enough stock to cover. Cook slowly until the meat is tender, then add the tomatoes and coriander. Cook another 10-15 minutes and serve.

[EcclesCake]

Thanks Pasta, I like all those flavours. I'll give that a further tinkering as me and tomatoes have an uneasy relationship....

[mccfluff]

its too fatty for me, all you chefs can ponce it up as much as you like but its wobbly fatty stuff as far as im concerned

[EcclesCake]

LoL Fluff, you've not had a slab of well rendered and crisped belly pork.


A thing of total beauty and scrumminess!

[Canary42]

Years since I've had it - a pub I used to frequent at the time did an excellent version, but after I moved away it disappeared from my diet.

I must try it again, using one of the recipes off this useful thread. What a wonderful instrument Answerbank is (a big thank you to EcclesCake and responders)

[mccfluff]

not a chance, i hate fatty meat, you should see me cooking bacon :-)