Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Feeb on October 10, 2009, 19:21

Title: Belly Pork
Post by: Feeb on October 10, 2009, 19:21

Hello, i have a lovely cut of belly pork and i was hoping to slow cook it for a very long time...

i was thinking of cooking it for 12 hrs, on about 70 degrees and and then leaving it while the veggies cook and just grilling the crackling at the end

this is what my dad told me to do -

only problem is i have looked online and cant find one recipe which suggests the same as he has and i am worried i will ruin the joint

do you think i should just cook it for 6hrs on slightly higher? 

Or should i go for the overnight she-bang?


Thanks

Fi xx

Title: Re: Belly Pork
Post by: madcat on October 10, 2009, 19:25

Try this one from the cottage smallholder  ...  I haven't tried this one but they are pretty reliable (and it is a fun site!)

http://www.cottagesmallholder.com/dannys-slow-roast-belly-of-pork-to-die-for-recipe-400 (http://www.cottagesmallholder.com/dannys-slow-roast-belly-of-pork-to-die-for-recipe-400)

Also check out the comments for variations on the theme.

Title: Re: Belly Pork
Post by: Feeb on October 10, 2009, 19:28

cheers - thats a 4hr cooking time one i was hoping for something overnight :)  perhaps 12 hrs

Title: Re: Belly Pork
Post by: Ice on October 10, 2009, 19:32

The oven times on the link look ok though I do mine at gas 3 for four hours.  Pour a kettle of boiling water over the skin and dry with paper towel.  Sprinkle with salt.  Cut 2 to 3 large onions in half to use as a trivet under the pork.  Later you can pour in some water and make gravy with the juices from the onions and pork.

Title: Re: Belly Pork
Post by: noshed on October 10, 2009, 20:04

I've got some pork chops and belly slices for tomorrow, I'm going to wrap them in oiled foil with a bit of sage and cook for a couple of hours then crisp up the crackling later. This works and suits a dentally challenged flatmate.

Title: Re: Belly Pork
Post by: Feeb on October 10, 2009, 20:17

righty-ho

have rubbed the pork with salt, rosemary, garlic and olive oil

am going to pop it in the oven at 80 degrees for 12hrs.

then i will leave it to stand whilst i prepare my other veggies and put them in the oven quite high.   About 20mins before serving i will grill the crackling on the top of the pork to make it nice and crispy

i do hope it works - will let you know :)

p.s  just made my first rice pudding and its awesome :)

Title: Re: Belly Pork
Post by: Feeb on October 11, 2009, 15:26

Yummy yummy yummy that worked REALLY well  :D

belly pork was in for 12hrs on about 83 degrees (roughly) and i left it to stand for a good few hours whilst i prepared and cooked the rest of the meal

then about half an hour before the meal, i grilled the belly pork to warm it and get the crackling nice and crispy :)

It was beautiful, the meat melted in your mouth and was just wonderful

I would reccomend it to anyone :)

Title: Re: Belly Pork
Post by: mumofstig on October 11, 2009, 15:29

So glad it worked out well :D
Seems a good recipe for when you're going to be busy on the day, cos you can cook through the night :)

Title: Re: Belly Pork
Post by: Feeb on October 11, 2009, 15:45

also great for us as we have a very small oven :) so its great to be able to properly cook the meat through overnight and then have more space for the veggies to cook during the day :)

Title: Re: Belly Pork
Post by: Feeb on October 11, 2009, 16:15

Piccie :)

(http://farm3.static.flickr.com/2425/4000660245_ea38f0b057.jpg)

Title: Re: Belly Pork
Post by: Elcie on October 11, 2009, 16:51

mmm that looks lovely!

Might have a go at that in a week or two.  The winter recipes are all on their way out again - I am going to be getting the slow cooker out for the first time in months this week.

Title: Re: Belly Pork
Post by: Feeb on October 11, 2009, 16:57

seriously 83 degrees for At least 9hrs (though 12 did us proud)  and apparently 53 degrees is best for shoulder of lamb :)