JamieOliver.com

iconographer · Sun 11 Oct 09 2:06pm

I've got some marinaded pork belly strips in the freezer, and I'm at a loss as how to cook them. I normally do pork belly slow roast in waster, honey and wholegrain mustard but obviously that method isn't going to work this time around.

So does anyone have any fool-proof ways to cook pork belly?

koukouvagia · Sun 11 Oct 09 2:34pm

http://www.tastyfood.tv/watch/3c35007e4 … ly-of-pork

One day when I find a pork belly I plan to do THIS!

koukouvagia · Thu 15 Oct 09 1:01pm

Bump

After this thread I finally ordered a pork belly at a local meatmarket. I've never used this cut before and have never eaten it as a main dish... of course I've had bacon and pancetta but that's not the same.

I plan to do the recipe I posted above. Isn't there a Jamie recipe as well? Any tips, methods, things to look out for while preparing this decadent piece of meat?

Oh hubby is going to have a fit when he sees how much fat this meat has... I on the other hand will be in heaven!

VENUS · Tue 27 Oct 09 5:52am

Braised caramel pork belly
Ingredients
3 cups (750ml) chicken stock
4 cloves garlic, crushed
Roots from 1 bunch coriander, washed, chopped, plus extra leaves, to serve
1/2 cup (185ml) kecap manis
3cm piece ginger, thinly sliced
2 pieces dried mandarin peel, or 2 strips fresh orange peel
3 star anise
1 piece cassia bark or cinnamon stick, crumbled
1.7kg piece boneless pork belly
Steamed gai larn and jasmine rice, to serve
Caramel sauce
175g grated dark palm sugar
1/4 cup (60ml) fish sauce
2 tbs rice vinegar
1 red birdseye chilli, seeded, finely chopped
Method
Preheat oven to 160°C. Combine all ingredients, except pork, with 2 cups water in a casserole dish. Slowly bring to the boil over low-medium heat. Add pork then cover with a lid and cook in oven for 2 1/2 hours or until very tender. Remove pork from liquid and discard all but 1/3 cup liquid, then refrigerate pork until cooled.
For sauce, place sugar and 1 tbs water in a heavy-based saucepan and cook over low heat, without stirring, until sugar dissolves and caramelises. Gradually stir in reserved cooking liquid. Add fish sauce, vinegar and chilli and simmer for 1 minute.
Preheat grill to high. Cut pork into 2cm-thick slices and place slices flat on a lightly greased oven tray. Grill for 5 minutes or until meat is golden and skin crisp. Serve pork with caramel sauce, extra coriander, gai larn and rice.

koukouvagia · Tue 27 Oct 09 12:41pm

I made the pork belly and it was fantastic. Gordon Ramsay really knows what he's doing, excellent recipe. However, that is the first and last time I'll be making it... too rich and fatty to bother with again.

Cindy · Wed 28 Oct 09 12:51am

I have found the best way to cook pork belly is long and slow. I couldn't view the above recipe as it didn't show up.

This is the way I do it. I use a piece that is approx 1 - 1.2kg

Pat dry the skin of the pork belly and score, rub about a teaspoon of salt into the skin and the score marks.

Place the Pork belly on a rack over a baking dish that is 3/4 full of boiling water.

Place in the Oven (180c) for about 1hr 45 - 2hrs/

Cooked this way the fat renders off the pork belly (it usually shrinks by about 1/3) and the meat is still luscious and juicy because of the steam that is in the oven and the crackling is crispy and delicious.

koukouvagia · Wed 28 Oct 09 12:55pm

http://www.marketmanila.com/archives/fl … pork-belly

Here's the GR recipe as it is printed and cooked by someone else if you couldn't see it before. The basic cooking method is much like you describe it Cindy.

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forum: In the Kitchen

#1 Sun 11 Oct 09 2:06pm

iconographer

Pork Belly

#2 Sun 11 Oct 09 2:34pm

koukouvagia

Re: Pork Belly

#3 Thu 15 Oct 09 1:01pm

koukouvagia

Re: Pork Belly

#4 Tue 27 Oct 09 5:52am

VENUS

Re: Pork Belly

#5 Tue 27 Oct 09 12:41pm

koukouvagia

Re: Pork Belly

#6 Wed 28 Oct 09 12:51am

Cindy

Re: Pork Belly

#7 Wed 28 Oct 09 12:55pm

koukouvagia

Re: Pork Belly

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