Food anyone?
- Thread starter Hayles66
- Start date
Hi y'all (VEGANS YOU MAY WISH TO DIVERT YOUR EYES)
Who enjoys a succulant pork belly with crispy crackling on a winter's day? ( Well, it's winter here now
)
So we bought a nice piece of pork belly at our city produce market a couple of days ago.
Here it is. Yesterday I scored it, rubbed the skin with sea salt, bit of white wine vinegar and spices and left it in the fridge to think about providing enjoyment pork-wise tomorrow.
Today I first set up the roasting tray with trivet and onion pieces to hold the pork belly off the bottom which will hold liquid. This also produces the most succulent onion for the dish.
I flipped the meat upside down to give it a good massage with cold-pressed olive oil, crushed garlic, sea salt and seasoning.
Setting up the doings with white wine, chicken stock and a dash of brandy to sit under but not touching the meat. This helps to steam through the meat for nice tenderness.
OK into a 230c pre-heated oven to get the crackling coming to terms with its tasty destiny, then turned down to 160c for 2 to 3 hours for slow tender cooking. It seems an iPad is now part of the kitchen routine
Then to prepare an addition for the roast pork belly, which I call Smashed Potatoes, which we both like. Microwave some spuds until al dente then squash them down and decorate them with generous knobs of butter. Then in the last hour before serving, into the top oven they go. They'll be just right when the sharp bits start to go a bit brownish.
And of course you have to have "meat and three veg". So some quick microwaving just before serving. We both like cauliflower with pork. Oh, while waiting also prepared a nice horseradish and mustard seed gravy. Should go a treat.
Out come my Smashed Potatoes done to perfection, to go onto the dish in a few minutes. They go particularly nicely with the gravy
Ahh! The finished job straight out of the oven. I love to chuck in a whole bulb or two of garlic beforehand, which roasts up into a sweet aromatic mush, to squeeze out of the cloves. Now to plate up!
There ya go! Quite nice with a glass of red
Andrew
.
Sent from my iPad using Tapatalk
Who enjoys a succulant pork belly with crispy crackling on a winter's day? ( Well, it's winter here now)So we bought a nice piece of pork belly at our city produce market a couple of days ago.
Here it is. Yesterday I scored it, rubbed the skin with sea salt, bit of white wine vinegar and spices and left it in the fridge to think about providing enjoyment pork-wise tomorrow.
Today I first set up the roasting tray with trivet and onion pieces to hold the pork belly off the bottom which will hold liquid. This also produces the most succulent onion for the dish.
I flipped the meat upside down to give it a good massage with cold-pressed olive oil, crushed garlic, sea salt and seasoning.
Setting up the doings with white wine, chicken stock and a dash of brandy to sit under but not touching the meat. This helps to steam through the meat for nice tenderness.
OK into a 230c pre-heated oven to get the crackling coming to terms with its tasty destiny, then turned down to 160c for 2 to 3 hours for slow tender cooking. It seems an iPad is now part of the kitchen routine
Then to prepare an addition for the roast pork belly, which I call Smashed Potatoes, which we both like. Microwave some spuds until al dente then squash them down and decorate them with generous knobs of butter. Then in the last hour before serving, into the top oven they go. They'll be just right when the sharp bits start to go a bit brownish.
And of course you have to have "meat and three veg". So some quick microwaving just before serving. We both like cauliflower with pork. Oh, while waiting also prepared a nice horseradish and mustard seed gravy. Should go a treat.
Out come my Smashed Potatoes done to perfection, to go onto the dish in a few minutes. They go particularly nicely with the gravy
Ahh! The finished job straight out of the oven. I love to chuck in a whole bulb or two of garlic beforehand, which roasts up into a sweet aromatic mush, to squeeze out of the cloves. Now to plate up!
There ya go! Quite nice with a glass of red
Andrew
.
Sent from my iPad using Tapatalk
Richard Brown
iPF Novice
That's looks delicious Andrew.
We had pork belly with potato wedges and a green salad a few days ago.
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We had pork belly with potato wedges and a green salad a few days ago.
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alicepattinson
iPF Novice
Blueberry Cheesecake here. Yum yum!
ardchoille
iPF Novice
OP
OP
Hayles66
iPF Novice
Hi y'all (VEGANS YOU MAY WISH TO DIVERT YOUR EYES)
So we bought a nice piece of pork belly at our city produce market a couple of days ago.
Here it is. Yesterday I scored it, rubbed the skin with sea salt, bit of white wine vinegar and spices and left it in the fridge to think about providing enjoyment pork-wise tomorrow.
Today I first set up the roasting tray with trivet and onion pieces to hold the pork belly off the bottom which will hold liquid. This also produces the most succulent onion for the dish.
I flipped the meat upside down to give it a good massage with cold-pressed olive oil, crushed garlic, sea salt and seasoning.
Setting up the doings with white wine, chicken stock and a dash of brandy to sit under but not touching the meat. This helps to steam through the meat for nice tenderness.
OK into a 230c pre-heated oven to get the crackling coming to terms with its tasty destiny, then turned down to 160c for 2 to 3 hours for slow tender cooking. It seems an iPad is now part of the kitchen routine
Then to prepare an addition for the roast pork belly, which I call Smashed Potatoes, which we both like. Microwave some spuds until al dente then squash them down and decorate them with generous knobs of butter. Then in the last hour before serving, into the top oven they go. They'll be just right when the sharp bits start to go a bit brownish.
And of course you have to have "meat and three veg". So some quick microwaving just before serving. We both like cauliflower with pork. Oh, while waiting also prepared a nice horseradish and mustard seed gravy. Should go a treat.
Out come my Smashed Potatoes done to perfection, to go onto the dish in a few minutes. They go particularly nicely with the gravy
Ahh! The finished job straight out of the oven. I love to chuck in a whole bulb or two of garlic beforehand, which roasts up into a sweet aromatic mush, to squeeze out of the cloves. Now to plate up!
There ya go! Quite nice with a glass of red
Andrew
.
Sent from my iPad using Tapatalk
Wonderful. I haven't tried that way before. Will suggest this to my resident chef. Hee Hee (hubby)
Interesting that you all call it Pork belly. Down 'ere in Zummerzet, they call 'ee Belly Pork.
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Richard Brown
iPF Novice
Dinner is served ........
.... After a really great day in London.
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.... After a really great day in London.
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Dinner is served ........
View attachment 45124
.... After a really great day in London.
Sent from my iPad using iPF
That looks great.
I also like the lazy Susan setup.
AdmiralAdama
iPad Fan
Dinner is served ........
<img src="http://www.ipadforums.net/attachment.php?attachmentid=45124"/>
.... After a really great day in London.
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I notice a 3rd place setting. With the proper geo-spacial coordinates, I could probably beam straight into that chair.
AA
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Richard Brown
iPF Novice
I notice a 3rd place setting. With the proper geo-spacial coordinates, I could probably beam straight into that chair.
AA
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I can leave the iPad on to beam a signal AA
we can set another place - no problem. The 3rd place was for our nephew.
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Dinner is served ........
View attachment 45124
.... After a really great day in London.
Sent from my iPad using iPF
Nice bit of alfresco dining there Richard! That dinner looks delicious.
Andrew
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Dinner is served ........
<img src="http://www.ipadforums.net/attachment.php?attachmentid=45124"/>
.... After a really great day in London.
Sent from my iPad using iPF
Looking at this has made me very hungry Richard!
Raiding the fridge now!
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