Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Yorkie on January 08, 2011, 15:21
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I have impulse bought some pork belly for tea tonight. The only recipe I have uses fennel seeds as part of the seasoning, and thyme, fennel bulbs and garlic cloves underneath the meat.
I don't have any fennel so wondered what flavourings / accompaniments others used?
Just going to put the oven on now as it'll take a few hours to cook.
MMmmmmmmmmm. 8)
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Read the new thread title "Pork Belly" and wondered if you might be referring to me! :ohmy:
Retirement has meant more eating of sandwich crusts and I have been cutting down recently! Back into size 32" waist comfortably now. ;)
Not much help with your question, Yorkie. Sorry. :blush:
Cook it slowly as possible - someone may belt in to help. :lol:
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:lol: :lol:
Delia says 20 mins plus 45 per pound, so for 2 lb 8oz I make that just over 2 hours' cooking.
Found some fennel seeds so used them with the garlic cloves and some chopped onions. Let's see how it turns out!!
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My son has become addicted to the stuff I get it everyweek but just pop mine in the oven with a bit of my home made apple chutney spread on it and a dash of sherry and roast it off - hot in a sandwich you cant beat it.
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Ooh, apple chutney, mmmmm.
Plan for next year (once I've done something chutney-like with all the apple windfalls in my garden!)
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probably too late by now but i like this one (http://www.cottagesmallholder.com/dannys-belly-of-pork-recipe-slow-roasted-on-a-bed-of-bramley-apples-1183) - or a varient on the theme. Or with Hoisin sauce, but then I marinade it.... so useful for tonights dinner! ::)
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Oh dear, I can see far too many pork belly meals coming up :D