Results 1 to 5 of 5

Thread: Please save my pork belly page

  1. #1
    Hilary's Avatar
    Hilary is offline Senior Member
    Join Date
    Jul 2010
    Posts
    1,255

    Please save my pork belly

    Shop Now
    Last time I roasted some, the crackling was fine, but the meat was distinctly tough. Please help me not to mess up the next lot!

    The recipes I find seem to be for big roasting joints, and I just have a couple of slices 1-2 inches thick. How can I turn those into tender pork with good crackling?

    (Also, any good sauce suggestions?)

  2. #2
    Blackcatbone's Avatar
    Blackcatbone is offline Senior Member
    Join Date
    Mar 2011
    Location
    Nashville
    Posts
    2,192
    Quote Originally Posted by Hilary View Post
    Last time I roasted some, the crackling was fine, but the meat was distinctly tough. Please help me not to mess up the next lot!

    The recipes I find seem to be for big roasting joints, and I just have a couple of slices 1-2 inches thick. How can I turn those into tender pork with good crackling?

    (Also, any good sauce suggestions?)
    I actually had a problem with the crackling being soft but the meat was perfect. Due to this I think the trick is cooking low and slow and finishing with high heat, skin side up under the broiler, to crisp the cracking. Also, if I had smaller pieces I would slice them into "chops" and pan fry. This is a popular cut of meat in the Netherlands and Germany. The skin gets crispy during cooking. Also, you can marinate them and cook on the grill, which is insanely good.

  3. #3
    bluemorrisr's Avatar
    bluemorrisr is offline Junior Member
    Join Date
    Apr 2011
    Posts
    3
    Cook the meat, when it's ready take off the cracking, it should peel off and put that back in while you let the meat rest and carv.

  4. #4
    ozbuckley's Avatar
    ozbuckley is offline Senior Member
    Join Date
    Apr 2011
    Posts
    206
    Check out this Pork Belly recipe HERE. I cooked it the other week... YUM!!

  5. #5
    Hilary's Avatar
    Hilary is offline Senior Member
    Join Date
    Jul 2010
    Posts
    1,255
    Mm. I suppose with the smaller slices, I'd take that recipe and reduce the timings, as no way do my two little slices need 2.5 hours. I would guess that last time I overcooked it. I wonder what to reduce it to... any ideas? All those years of vegetarian cooking leave me without any instinct for this.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •