Dry Pork

Barmaid | 18:39 Wed 27th Mar 2013 | Food & Drink

13 Answers

I'm doing a twice cooked pork belly on Friday night. Bit concerned it might be a bit dry. Any ideas as to a sauce? To give you some ideas, the pork has been rubbed with star anise, crushed coriander seeds, salt, thyme and rosemary. Tomorrow it will be slow roasted in goose fat and then pressed. Friday I'll crackle the top, then cook for 20 mins following by a good long rest. There is an apple and onion veloute with it, I just think we might need some form of "jus".

Any ideas? I've only got morel mushrooms in the house - but need to pop out Friday to buy scallops so I can more or less pick up anything. Cook in advance is good......

Petit Fours

Plover

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Zeuhl

my mouth is watering ...

EcclesCake

There's a lot going on there. I would perhaps get some onions in to the first cookg and using the collected juices from that first go,with the spices going on, cook it down with cider or calvados to keep it nice a clean and some good chicken stock.

All the natural stuff and flavours should give you a good jus.

Zeuhl

and more so ...

Barmaid

Question Author

Thanks Eccles, I can shove some onions under it and sprinkle them over it. I'm cooking it over the bone (I've taken it off the bone now since I felt the urge to practise my knife skills), but I'll sit it over it for roasting. It's a Gordon recipe (I do love Gordon). I could hold off on the apple and onion veloute and do something saucy instead.

It absolutely must have my mini roasted rosemary spuds with it though (guest of honour's favourites).

EcclesCake

I tend to take mine off the bone but cook the joint it resting on them. I'd still do the onion and apple velouté and make a rich jus from the cooking juices, not a massive effort and it would be a shame to waste them.........

Zeuhl

OK... now I'm drooling ...

Barmaid

Question Author

Thank you Eccles.

Zeuhl, you wouldn't like it. It will be hideous. The starter of scallops in a warm carrot and sauternes sauce will upset your stomach and you will only just be over that by the time we hit white chocolate amaretto terrine with plum coulis.........