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Help with Pork Belly!


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Showing 1-14 of 14 posts in this discussion
Initial post: 26 Feb 2011 07:52:46 GMT
I have a 2Kg piece of pork belly - off the bone and with NO skin. Any recipe ideas?

Posted on 7 Mar 2011 17:35:38 GMT
Yesmaybe says:
this post is a couple of weeks old so I guess you've cooked the pork by now ;) I hope it was good. I live in China, where they love pork and one of my favourite dishes is 'Dongpo Zhouzi' - a braised spicy pork with ginger slow cooked casserole.

I found a couple of recipes with a quick online search, not exactly authentic, but maybe good for a western palette.

http://eatingchina.com/recipes/dongpo-pork.htm

http://wn.com/Dongpo%27s_pork

Posted on 8 Nov 2011 09:46:33 GMT
Last edited by the author on 8 Nov 2011 09:48:08 GMT
Sir
I bought some belly of pork from Morrison's. this I put in the crock-pot. with some union, and a drop of water. and left it for about three hours. to go with it I made some boiled spuds, and some greens. it made a good dinner and some left over for the next day. just an idea?

Posted on 27 Nov 2011 20:04:45 GMT
MRS TWEEDY says:
I expect you have cooked this by now but I will post a reply anyway. We love free range pork belly as a roast on a Sunday. What a pitty you didn't have any skin! No cracklin. I slice off the skin before I cook this recipe. I season the belly with a mixture of chopped garlic, rosemary, lemon rind and a squeeze of juice and salt and pepper and roll it up like a swiss roll. the I put the skin over the roll and tie it with some string. Then I rub the skin with oil and salt and put it into a very hot oven about 210 C for about 20 to 30 minutes then I turn the oven down to 150 and leave it for several hours until very tender and with crispy crackling. This always goes down a treat with some braised redcabbage roast potaoes and parsnips and green cabbage stir fried with garlic, shreds of fried bacon and a squeeze of lemon juice.

In reply to an earlier post on 30 Apr 2012 15:07:44 BDT
Dear R Palmer
I suggest you throw it away it's now the end of April and it must be past it's sell by date.
Regards
G H Crikey B.O.S.O.S.A.B.A.Y.H.(Mr)

In reply to an earlier post on 30 Apr 2012 15:12:04 BDT
Dear J H Mcgarry (Mr)
You say you put some Pork in a crack pipe and shared it with some Union members from Morrisons, Just an idea you say but is it a wise one?
Regards
Bert Crikey ESQ

In reply to an earlier post on 29 May 2012 20:46:49 BDT
W.tidd says:
Some times its good to just have a go and see what happens.But if I where you I would start small and work up. Try a small joint with a Tesco shop stewart and see if it turns out o.k.
Have fun but be careful mate.

In reply to an earlier post on 20 Sep 2012 23:42:27 BDT
You Can Bellydance! - Absolute Beginner Belly Dance [DVD].....???

Posted on 23 Sep 2012 21:23:46 BDT
Being an enthusiastic eater I can provide a belly!

Posted on 19 Oct 2012 15:44:02 BDT
D.S.Dk. says:
When you get another piece of pork, "Pulled Pork".
Really tasty. Loads of recipes on the net.
Pork is slow roasted in a grill, then pulled apart and eaten in a burger bun with a hot pepper sauce.
Not difficult, but a litte time consuming.
Tastes fantastic
Well worth a try.

In reply to an earlier post on 18 Dec 2012 22:16:25 GMT
Stu says:
cut it in half freeze one half or there abouts in size get a larger peice with skin and crackling on use your bit and put it in the middle before rolling inmrs tweedy,s recipe

In reply to an earlier post on 2 Feb 2013 12:42:09 GMT
[Deleted by the author on 3 Feb 2013 09:14:54 GMT]

Posted on 3 Feb 2013 09:14:34 GMT
[Deleted by the author on 3 Feb 2013 21:45:17 GMT]

In reply to an earlier post on 3 Feb 2013 13:36:20 GMT
Stu says:
you dont have to
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Discussion in:  cookery discussion forum
Participants:  11
Total posts:  14
Initial post:  26 Feb 2011
Latest post:  3 Feb 2013

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