Pork Bellies-Cooking tips

[dyna-ti]

I have the above and i want to cook them into a tasty snack
I've cut the belly into 1" wide strips and painted on a mixture of olive oil,English mustard powder and honey.
Im intending on putting them in at 250c for about 1/2h-40mins
I like these things reasonably crispy and dont like the fat all soft :x

Should i cover it in foil facing up.Facing down[shiny side] @250c
Or foil off at a lower temp :? basting every 10-15 mins

Being Scottish we dont usually have that much pork,more an English thing so i thought id ask you lot

 

[garrema]

fat side on top + salt in the cuts.

over a tray of water so the steam keeps the meat moist.

 

[russ77]

Slash the skin with a Stanley knife. Set the blade depth to about 10mm so you're only just penetrating the fat. Pour boiling water over the skin and it constricts, opening up the wounds. Rub in some salt, pepper and chopped sage. Put it on a tray on top of some sliced onions and garlic and bit of oil. Maybe some slices of apple if you're a perv.

Roast for ages.

When it fails to crisp up at the end, grill it till the skin bubbles and the sage catches fire. Alternatively use that little blowtorch your wife gave you for Christmas and ruin the whole thing just before your guests arrive. Then dice it up.

Next, try not to eat the whole lot in one go.

 

[azaro]

fat side on top + salt in the cuts.

over a tray of water so the steam keeps the meat moist.

+1

Mrs A is a fabulous "cook"!

 

[REKIBorter]

Waiter, " Your pork belly sir"

Alex Lifeson, "What did you call me?"

Rush - DVD - Beyond the lighted stage.

 

[doctor-bond]

Two parts to the belly - meat and fat. You want moist meat and cripsy fat: rather than the steam bath I favour a two-stage process which gives greater control.

Score and salt the skin side. Lots. Then blitz a smoothy-texture marinade of your favorite stuff: fruit, peppers, garlic, Worcester, sauce, star anise, booze, Thai fish sauce, etc., and place the pork meat side down in it. Cover with foil or something else.

Cook on a lower/moderate heat - 150ish - for an hour or two. Then uncover the beast and give it some real heat under the grill. The softned fat will bubble up and crisp creating proper crackling, while the meat will be succulent.

For the perfect accompaniment try chana dahl; and little gems cooked in butter and rose wine.

 

[Tazio]

Wholegrain mustard and cider is the way to go.

 

[dyna-ti]

Wholegrain mustard and cider is the way to go.

Im sorry mate,but i have to bump this back up to disagree with you there.
English mustard with pork
Anything else just isnt the done thing :shock:

 

[captaincosmic]

It should be the easiest thing
Nice cheap cut
But it is an elaborate thing to get right :roll:
I have cooked this the Ramsay way ,rangers reserve player dontcha know
He recommends cooking in White wine in a baking tray leaving overnight with a weight on top then next day frazz the bugger in a hot oven,fat side up to get the crackling.
It worked
I have tried shortening the process by marinading the fat with white wine vinegar which worked also. :shock:
To be honest it's still too much bother and a lot rests on rubbing sea salt into the scored fat and my butcher says this is not a job to take lightly REALLY rub it in with some dedication.
Good luck

 

[Mr Panda]

not all wholegrain mustard comes from Arran