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pork belly
one of garry rhodes recipes
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Probably this one ..I have the book but it's in the loft !!
http://cucinarebecca.blogspot.com/2006/05/slow -roasted-pork-belly.html
http://cucinarebecca.blogspot.com/2006/05/slow -roasted-pork-belly.html
This has about 20 pork belly recipes:
http://www.cookitsimply.com/category-0020-076q .html
Braised belly of pork
by Michael Caines
from Saturday Kitchen
Serves 4
Ingredients
1 x 1kg/2�lb piece of belly pork
1 orange peel
10 juniper berries
1 star anise
10g/�oz peppercorns
10g/�oz ginger peel
1 onion, cut in half and stud each half with 3 cloves
6 shallots, peeled
4 carrots, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm/2in pieces
1 tsp chicken bouillon
1L/1�pt chicken stock
bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3L/5�pt water
Method
1. Wrap the orange peel, juniper berries, star anise, peppercorns and
ginger peel into a piece of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of
water and bring to the boil.
3. Immediately reduce to a very gentle simmer and be careful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vegetables off through a colander or sieve, keeping back the bouillon (liquid).
8. Cut up the vegetables into smaller pieces and then place back into the strained
bouillon along with the sliced belly of pork.
To Serve:
1. Simply reheat the meat and vegetables in the bouillon and place some crushed new
potatoes (see separate recipe for Cornish Crushed Potatoes) into the middle of a large bowl.
2. Garnish the vegetables around and then place three slices of belly pork on top of
http://www.cookitsimply.com/category-0020-076q .html
Braised belly of pork
by Michael Caines
from Saturday Kitchen
Serves 4
Ingredients
1 x 1kg/2�lb piece of belly pork
1 orange peel
10 juniper berries
1 star anise
10g/�oz peppercorns
10g/�oz ginger peel
1 onion, cut in half and stud each half with 3 cloves
6 shallots, peeled
4 carrots, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm/2in pieces
1 tsp chicken bouillon
1L/1�pt chicken stock
bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3L/5�pt water
Method
1. Wrap the orange peel, juniper berries, star anise, peppercorns and
ginger peel into a piece of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of
water and bring to the boil.
3. Immediately reduce to a very gentle simmer and be careful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vegetables off through a colander or sieve, keeping back the bouillon (liquid).
8. Cut up the vegetables into smaller pieces and then place back into the strained
bouillon along with the sliced belly of pork.
To Serve:
1. Simply reheat the meat and vegetables in the bouillon and place some crushed new
potatoes (see separate recipe for Cornish Crushed Potatoes) into the middle of a large bowl.
2. Garnish the vegetables around and then place three slices of belly pork on top of
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