Pork belly / belly pork

[RockyBVI]

However you describe it, how do you cook it. I love it but have never cooked it. We bought a couple of marinaded packs from the farmers market and would love to have them tonight but don’t really have a clue how best to cook it - google gives me any number of different methods. I’d be grateful for any advice.

[Busybee]

I’d say either low and slow or high and fast.

I usually buy it as a joint and cook as any other pork joint, high to crisp the crackling then very low for a long time but I’m guessing you may have thin ish steaks?

Either BBQ or treat like a pork chop and fry (start in a cold pan and bring up to heat). Either of these latter methods and they really won’t take long. You have got me wanting a BBQ now!

BB

[Suffs]

I love it roasted (I often make a poached below the cracking gir a little herby/apple-y stuffing) and then as Bb describes. rubbing the cracking wuth salt and a little oil first.

Slices I marinade in something ‘Chinesey’ hoisin or whatever I have to hand. then start on the hob in a hot ovenproof griddle then finish in the oven. They’ll exude fat which you drain off.

There’s loads of more authentic chinese style sweet and sticky recipes out there … this looks good … i might give it a go soon … there’s some belly slices in the freezer

https://www.bbc.co.uk/food/recipes/red_ ... elly_52653

[Stokey Sue]

I cook pork belly quite often - but I never, ever buy pre-marinaded meat and more to the I don’t usually marinate the pork belly either

I agree with BB, it does depend on how it’s cut, if it’s sliced BBQ or cook in a moderate oven if it’s a joint cook very slowly

I tend either to buy a joint and slow roast on a bed of onion and/or fennel or use it on one of Fuchsia Dunlop’s Chinese recipes, such as red cooked pork.

[RockyBVI]

Thanks all. Very helpful. I don’t normally buy ready marinaded either but this is a butcher we go to regularly and he threw in a complimentary pack (we obviously spend too much there)

I think I have a plan.

Thank you.

[Seatallan]

Oooh, I love belly pork! Inspired now....

Hope you enjoy it Rocky

[Norfolkman]

We love pork belly.

One of my favourite ways I took from this idea.

https://www.foodleclub.com/twice-cooked ... cky-glaze/

I save the liquid it's first cooked in as stock in other dishes.

[slimpersoninside]

Thanks Norfolkman, that looks really good, it's going on my list of must make's!

[Norfolkman]

Thanks Norfolkman, that looks really good, it's going on my list of must make's!

It is a belter.

I vary the quantities of the ingredients but always go heavier on the hoisin.

I also make sure the pieces of pork are well and truly browned in a hot pan.

I often do it to the point of pork ready, sauce made and in a bowl, then wait until near meal time. Warm pork in a pan and add the sauce and it thickens nicely on a medium heat.

The danger is snaffling pieces before they get on the plates!!!!

[miss mouse]

We love pork belly.

One of my favourite ways I took from this idea.

https://www.foodleclub.com/twice-cooked ... cky-glaze/

That looks nice. The recipe says

Once again I keep a jar of lemongrass paste in the refrigerator for convenience.

I haven't seen these, where should I look?

[Stokey Sue]

Most supermarkets have the jars of lemongrass and other pastes like ginger with the dried herbs and spices, eg Waitrose Cooks Ingredienst
https://www.waitrose.com/ecom/products/ ... aw.dsherbs

[Lusciouslush]

Gawd.....I so love belly pork...[ slavering emoticon here ]
Don't have it too often as The Lushly as wot doesn't know what's good for 'im - won't eat fat....
Good looking recipe..!

Have to say the jarred lemongrass really tastes awful - from me!

[miss mouse]

Most supermarkets have the jars of lemongrass and other pastes like ginger with the dried herbs and spices,

Thanks. I haven't noticed it. I do have a ginger paste, the garlic one a bit 'meh' IMO. I'll look for the lemongrass one.

[Ameew]

Absolutely love belly pork . I think it’s my favourite cut of meat . With the strips , I either go down the hoisin /asian route or mix honey and Dijon mustard with some garlic pepper and cook .

[Suffs]

Gawd.....I so love belly pork...[ slavering emoticon here ]
Don't have it too often as The Lushly as wot doesn't know what's good for 'im - won't eat fat....
Good looking recipe..!
….,

Cook lots and you have it all … don’t give him any … let him eat sausages

[miss mouse]

Gawd.....I so love belly pork...[ slavering emoticon here ]
Don't have it too often as The Lushly as wot doesn't know what's good for 'im - won't eat fat.... :(
Good looking recipe..!

mr mouse is the same, a good idea from Suffs though. Let them eat sausages.

Have to say the jarred lemongrass really tastes awful - :thumbsdown from me!

Oh dear. I have been warned.

[Stokey Sue]

I think the brands of lemongrass vary - worth a try. You can also get chopped frozen lemongrass in some supermarkets - again, alongside ginger and garlic.

[Lusciouslush]

Let them eat sausages made me think of Marie-Antoinette

I do have all the belly pork Suffs & cook chops etc. for The Lushly - he really doesn't know what he's missing........!

[Suffs]

Let them eat sausages made me think of Marie-Antoinette

I do have all the belly pork Suffs & cook chops etc. for The Lushly - he really doesn't know what he's missing........!

Best not to let him find out

Well … I have been watching the dressage from Versailles

[Suffs]

We love pork belly.

One of my favourite ways I took from this idea.

https://www.foodleclub.com/twice-cooked ... cky-glaze/

I save the liquid it's first cooked in as stock in other dishes.

We’re having this for supper tonight. The pork belly slices are already simmering in the slow cooker on High, and I’ve made the glaze. Rather than rice (we’ve had it a lot lately) I’ve bought a bag of Wrose fresh egg noodles and I’ll braise some Pak Choi to go with it. My mouth is watering already …