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Post by cakewalk on Aug 1, 2016 16:50:57 GMT
You need to cook belly slices long & slow to render the fat. What I do is to put them in a colander & pou a kettle of boiling water over them, dry thoroughly (it's really best to do this the day before), season then put on a rack at a high temp for about 20 mins then turn oven down & let them cook & release the fat. Turn heat up again for last 15 mins fir crispsy cracklings. If you can go down the casserole route (I use the slow cooker), cut into chunks, brown in pan & then casserole with veggies &a stock or cider, ,again long & slow & preferably the day before you want to eat it. Or were you thinking Chinese style? Think you need to search for the kind of dish you want & a chef you trust. Thanks Dee. I shall have to remember that for next time (if there is a next time!) as I've got them in the oven now, so I shall have to see how they turn out. MrC says he likes them as they come, and I've covered mine in sage and and onion Paxo after dipping in a beaten egg. |
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Post by Deleted on Aug 1, 2016 17:19:15 GMT
You don't need to pour boiling water over it .. i have never done that and my pork is always perfect  The best way to cook pork is to turn the oven on full and when it comes to temp put the pork in for 10 minutes and then turn the oven down to around 160 and leave for as long as necessary (depending on the cut of meat) |
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Post by Deleted on Aug 1, 2016 17:29:37 GMT
No, you don't HAVE to do the water thing but I do - it was a Rick Stein tip from years ago - & I was trying to help.  |
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Post by cakewalk on Aug 1, 2016 20:56:51 GMT
Well, I must say, I was rather disappointed with the pork belly tonight. It was far too tough for me to eat. MrC enjoyed it though. I ended up eating a couple of slices of garlic sausage and some cheese and pickled onions.  |
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Post by Deleted on Aug 1, 2016 21:17:08 GMT
After the initial blast in the oven at top temperature it needs to be cooked at a low temperature for as long as you can
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Post by cakewalk on Aug 1, 2016 21:45:08 GMT
Yes, I won't be put off Nick. I will try it again and follow Dee's guidelines!
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Post by Deleted on Aug 1, 2016 22:36:01 GMT
Yesterday I was at a function so had a running buffet .. today we are having sausages, chips and garden peas I hope you didn't spill anything |
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Post by Deleted on Aug 2, 2016 7:30:57 GMT
I asked, and I was simply told "Wait and see" a.k.a. I am busy cooking, get out of the kitchen. She did have the wok out, though, but then again, she often uses that to help pre-cook things. It smells nice, though. So, we ended up having chilli con carne, with a short grained rice. Rather nice it was. I have always preferred short grained to long grained rice. |
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Post by Deleted on Aug 2, 2016 7:42:29 GMT
Yes, I won't be put off Nick. I will try it again and follow Dee's guidelines! I prefer to buy a piece of pork belly rather than the slices. I think it is far easier to get crispy crackling and tender meat that way. Whatever you do, it needs to be cooked for a long time on a low heat - if you try to cook it in the same time as piece of chicken of a chop, it will be tough. LW - I havnt had chilli for ages. Fancy it now. Think I will do a pot at the weekend. |
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Post by Deleted on Aug 2, 2016 21:36:50 GMT
Ooh I fancy a chilli too now We kept it simple today, roast chicken salad, jacket potatoes & cheese |
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Post by Deleted on Aug 3, 2016 15:39:24 GMT
We are off out to friends for dinner tonight so goodness knows what we will be having !!
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Post by HoraceCoker on Aug 3, 2016 15:48:05 GMT
..bangers and mash...
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Post by Deleted on Aug 3, 2016 16:07:10 GMT
Relatively fresh tuna steak, with ginger, spring onion and crushed garlic covered with a light sauce, together with rice.
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Post by Deleted on Aug 3, 2016 16:50:15 GMT
Have been overeating a bit recently, so tonight will be grilled chicken (just seasoned) and a massive portion of steamed spinach. Few days of this is usually guaranteed to let me drop a few pounds relatively painlessly.
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Post by Deleted on Aug 3, 2016 19:37:36 GMT
Had a Waitrose fish pie with green beans & broccoli. It was very nice, just had big bowl of strawberries & cream.
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The best way to cook pork is to turn the oven on full and when it comes to temp put the pork in for 10 minutes and then turn the oven down to around 160 and leave for as long as necessary (depending on the cut of meat)
Anymore to come?
