Sunshine Posted February 20, 2009 Share Posted February 20, 2009 We have got pork belly for tomorrow night. We have never had this cut of meat but we saw it at the farm shop and though we would try it. Also seeing Jamie saves our bacon the way he cooked it looked lovely! I have looked at Jamies recipe and it sounds similar to how we would usually cook pork-spinkle with salt and start it in a hot oven then tranfer to a cooler one. So i was just wondering how everyone on here cooks belly pork and what they think of it? Thank you Emma Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted February 20, 2009 Share Posted February 20, 2009 I have a great recipe from a cookery evening the other night for pork - it was amazing. Dont actually have it on me but can send you tonight if not too late? In a nutshell it is simmered for couple of hours with onion and some herbs etc then you take it out of the water (keep for soup or whatever) and then place in an oven tray. You can cut off any large amounts of fat an if like crackling then put some oil and salt on it and place in a hot oven. With the piece of pork you can drizzle some honey on it, add some cloves into the skin and then place in the oven for about 20mins - as its already hot if you have taken straight out the water. It will just melt in the mouth Serve with some creamy mash with chopped up spring onions in it. x Quote Link to comment Share on other sites More sharing options...
Sunshine Posted February 20, 2009 Author Share Posted February 20, 2009 Yes plase mazzyc, it sounds really yummy! Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted February 20, 2009 Share Posted February 20, 2009 Belly pork is wonderful. As well as roasting it, we use it to make sausages, and we've also made Belly Pork Strips in Barbecue sauce, a la Delia http://www.deliaonline.com/recipes/belly-pork-strips-in-barbecue-sauce,1776,RC.html But If you haven't had it before, I'd start by roasting it. Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted February 20, 2009 Share Posted February 20, 2009 Honey roasted ham Strictly speaking you should use a ham hock (which is very cheap) but I am sure it doesnt actually matter. Ham hocks (or whatever pork) 1 large large onion 1 large carrot 4 garlic cloves sprig of thyme 6 peppercorns 40g english mustard 40g french mustard 4 tbsp honey 100g demerara sugar 1 hanful cloves 1 handful rosemary Rinse the pork/ham hock well under cold running water and put into a large saucepan with the onion, carrot, garlic, thyme and peppercorns and pour in enough water to cover the meat. Bring to the boil then skim off any scum form the surface. Simmer covered for about three hours until they are very tender. Leave the pork to cool slightly in the liquid until you can handle the meat, then remove and peel off the skin leaving the fat on. Preheat oven to 190 degrees/gas 5 Score the fat on the pork in a criss cross pattern and put in a large roasting pan In a small bowl mix the mustards, honey and sugar and spread the mixture over the pork and stud the pork with the cloves and rosemary needles Roast for around 20 mins until the glaze caramelises. Remove form oven and rest for 5 mins. The mash is easy - boil the peeled spuds until tender. Drain when cooked and mash with butter. Warm some cream in a pan and stir through the mash then fold in some grated cheese and sliced spring onion and season. x Quote Link to comment Share on other sites More sharing options...
Looney Posted February 21, 2009 Share Posted February 21, 2009 Oh I LOVE belly pork! One of my favourite foods of all time I just roast it in the oven or grill it. Plain and simple but absolutely delicious! Quote Link to comment Share on other sites More sharing options...
Sunshine Posted February 21, 2009 Author Share Posted February 21, 2009 Well we had the pork for tea and it was lovely. We have had a pork shoulder from the same place but the belly was lovely, so much tastier and much cheaper too. We will definately have it again. We decided to cook it very simple, just scored the fat and added salt. Will use mazzyc's recipe on a piece of pork with not as much fat. I imagine that the honey roast ham will be nice cold as well? I'm not too keen on simple cooked pork cold but i think with all the flavours it should be nicer. Also if it wasn't for Jamie and other cookery programmes i don't think i would have heard about how nice pork belly was so their campaign was working for us. Plus i was shopping today with my dad and he would usually buy the cheapest ham, however i made him buy British ham even though i won't be eating it. So well done Jamie Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted February 21, 2009 Share Posted February 21, 2009 Yum sounds great. Do the recipe I posted with a ham hock. I am going to buy about three (they are very cheap) and eat a couple for dinner and eat the other cold for sandwiches in the week. x Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 23, 2009 Share Posted February 23, 2009 Belly pork can be so tasty My mum used to cook it to death though Quote Link to comment Share on other sites More sharing options...
ClaireG Posted February 23, 2009 Share Posted February 23, 2009 Guess what we're having tonight Quote Link to comment Share on other sites More sharing options...
