ChloeBluemeee
New member
- Sep 10, 2011
- 2
- 0
- 1
Pork Belly;
Serves 4
Preparation time under 30 mins - Cooking time over 2 hours.
Ingredients
1 x 1kg/2¼lb piece of belly pork
10 juniper berries
1 star anise
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/1¾pt chicken stock
Herbs (Parsley stalks, Thyme, Bay Leaf etc.)
3L/5¼pt water
Method
1. Wrap the juniper berries,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 potatoes and finish by ladling the cooking juices over and around.
Note:
Simmer the belly of pork, but do not boil whilst cooking.
It is also easier to slice the belly cold than when it is hot.
Hope i helped!
Serves 4
Preparation time under 30 mins - Cooking time over 2 hours.
Ingredients
1 x 1kg/2¼lb piece of belly pork
10 juniper berries
1 star anise
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/1¾pt chicken stock
Herbs (Parsley stalks, Thyme, Bay Leaf etc.)
3L/5¼pt water
Method
1. Wrap the juniper berries,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 potatoes and finish by ladling the cooking juices over and around.
Note:
Simmer the belly of pork, but do not boil whilst cooking.
It is also easier to slice the belly cold than when it is hot.
Hope i helped!
hoi sin sauce
salt
apple sauce ready made or make your own
barbecue sauce
deep roasting tin none stick
tin foil
oil optional
method
wash first dry it then sprinkle a bit of salt over the top rub it all over to give it a nice crispy crackling either cook it in foil or roasting tin if you do it this way put about cook it slowly in oven belly pork as its own flavor make some apple sauce or bought type which is the easiest for you to go with it or you can cook it as a spare rib with barbecue sauce i prefer it just plain cooked in the oven with the apple sauce i buy it in the lump but if i buy it in stripe's i like to marinate it with hoi sin sauce in the bag then cook it slow in the oven with a jar of Barbecue sauce if you cook it in the oven in the tin sppon all the oil out keep the bits in the bottom and make a thick gravy with it enjoy both way's
salt
apple sauce ready made or make your own
barbecue sauce
deep roasting tin none stick
tin foil
oil optional
method
wash first dry it then sprinkle a bit of salt over the top rub it all over to give it a nice crispy crackling either cook it in foil or roasting tin if you do it this way put about cook it slowly in oven belly pork as its own flavor make some apple sauce or bought type which is the easiest for you to go with it or you can cook it as a spare rib with barbecue sauce i prefer it just plain cooked in the oven with the apple sauce i buy it in the lump but if i buy it in stripe's i like to marinate it with hoi sin sauce in the bag then cook it slow in the oven with a jar of Barbecue sauce if you cook it in the oven in the tin sppon all the oil out keep the bits in the bottom and make a thick gravy with it enjoy both way's
THEPRICE4FREEDOM
New member
- Sep 10, 2011
- 1
- 0
- 1
Sweet and Spicy Glazed Pork Belly
Serves 4
•3 chile de arbol
•2 tablespoons cumin seeds, toasted and ground
•1 tablespoon freshly ground black pepper
•1/2 cup coarse salt
•1/2 cup light-brown sugar or cane sugar
•1 (3-pound) pork belly
•Zest of 1 orange
•1 1/4 cups freshly squeezed orange juice
•2 sticks cinnamon
•1/3 cup maple syrup
•2 cups homemade or store-bought low-sodium chicken stock
Directions
1.In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
2.Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
3.In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
4.Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
5.Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
6.Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
Pork Belly Sandwich
I really love pork belly. It must be a reaction to all those years of growing up never eating pork or even bacon! Well, I discovered pork belly and boy has it been good. If it’s ever on a restaurant menu you can pretty much bet on me ordering it. Have I said I love pork belly?
Leen made pork belly the other night and she gave me leftovers. I couldn’t say no – she doesn’t need all that fat. Especially with all those waffles she’s been eating lately. I was just helping her, isn’t that what friends are for?
I decided to make a sandwich with it for my son and me. I basically took a crusty bread, mayo, english mustard (the heat goes well with the richness of the pork belly), arugula and the pork belly. Make sure you heat the pork belly at about 350 degrees in the oven until it’s heated through before adding to the sandwich. For the sandwich just use the skin and meat pieces. Try to avoid using the fat because it gets to be too much (I tried it with and without – without is the way to go). Enjoy!
http://www.porkbellyrecipes.com/
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Serves 4
•3 chile de arbol
•2 tablespoons cumin seeds, toasted and ground
•1 tablespoon freshly ground black pepper
•1/2 cup coarse salt
•1/2 cup light-brown sugar or cane sugar
•1 (3-pound) pork belly
•Zest of 1 orange
•1 1/4 cups freshly squeezed orange juice
•2 sticks cinnamon
•1/3 cup maple syrup
•2 cups homemade or store-bought low-sodium chicken stock
Directions
1.In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
2.Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
3.In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
4.Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
5.Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
6.Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
Pork Belly Sandwich
I really love pork belly. It must be a reaction to all those years of growing up never eating pork or even bacon! Well, I discovered pork belly and boy has it been good. If it’s ever on a restaurant menu you can pretty much bet on me ordering it. Have I said I love pork belly?
Leen made pork belly the other night and she gave me leftovers. I couldn’t say no – she doesn’t need all that fat. Especially with all those waffles she’s been eating lately. I was just helping her, isn’t that what friends are for?
I decided to make a sandwich with it for my son and me. I basically took a crusty bread, mayo, english mustard (the heat goes well with the richness of the pork belly), arugula and the pork belly. Make sure you heat the pork belly at about 350 degrees in the oven until it’s heated through before adding to the sandwich. For the sandwich just use the skin and meat pieces. Try to avoid using the fat because it gets to be too much (I tried it with and without – without is the way to go). Enjoy!
http://www.porkbellyrecipes.com/
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