[Closed] pork belly-best recipe

Pork belly and mashed potato. Mmmmmm/Homer Simpson/mmmmm

Apparently there's a very good one using coca cola but i have never tried it.

To be fair it would be utter sacrilege on that nice free ranger!

Mmmmm fatty pig

If you want to roast, soaking in brine for a day first, then roast on a wire rack

Braised in soy and spices is bone sucking good

Or just as part of a fatty pig meat and lentil stew

Cut off the rind/fat from the surface. Slash rind thoroughly rub with salt and put aside for 20 mins or so, rinse with boiling water, place into fridge covered with kitchen roll/tea towel for 12 hours, repeat salt/rinse/fridge twice more whilst...

Seal joint in vacuum bag. Sous vide at 63 for 36 hours.

Remove from vaccum bag, use juices for gravy or pressure cooking "fondant" potatoes.

Pre heat oven to 230.

Fry rinds, fatty side up, over a medium low heat until starting to crisp.

Place over joint, rind up, and finish in oven for approx 20 mins until your crackling is done.

Serve with mash/fake fondants and rich greens such as savoy cabbage/spring greens/black kale tossed in pan with some slightly overcooked pan fried smoked streaky bacon.

yum yum, with squash and cider gravy....

Poach with aromatics for a couple of hours.
Carefully trim off skin and reserve.
Trim off most of the fat.
Cover, weight and press for 24 hours or so.
Cut into serving size pieces and fry in butter until golden.
Place reserved skin (salted) between two sheets of greaseproof, place on a baking tray with another one on top and roast hot until golden brown.
Serve with mash and red cabbage.

For a more complex version of this, check out Steven Terry's belly pork recipe.

i like good old fashioned plain roast belly pork, served with mustard mash and onion gravy.

something so tasty dont need other flavours.

Is pork belly the new name for belly pork? 😆
Bung it in the oven until barely done, take it out and eat with fingers and no poncy ingredients.
Better still use an open fire. Add grease on trouser leg, dirty pocket knife as a tool and a jug of rough cider. Curl up by fire and wake up cold, damp and with some rind to suck on while you look for some left over cider. Blame the dog when the wife can't get the grease out of your trousers.

Bung it in the oven until barely done, take it out and eat with fingers and no poncy ingredients.
Better still use an open fire. Add grease on trouser leg, dirty pocket knife as a tool and a jug of rough cider. Curl up by fire and wake up cold, damp and with some rind to suck on while you look for some left over cider. Blame the dog when the wife can't get the grease out of your trousers.

i like good old fashioned plain roast belly pork, served with mustard mash and onion gravy.

These. All that other fannying about is pointless!

Stuffed with Agen prunes soaked in brandy overnight.
Sweet and sour red cabbage (cooked with apple, sugar and vinegar) is a must.

ha you lot are a right bunch of fancy pants! thanks ton i might do that..or the jim oliver one seems pretty good...im not spending all weekend at it!

thanks eveyrone though!

I'm really hungry now. Dammit.

I have 2 recipes.

Oriental style: Cut into slices. Doesn't matter if there are bones in or not. Stick in a roasting pan, pour a bit of soy sauce over it and roast 15 mins until a lot of the fat comes off and pour this away. Make a tour of your pantry. In a jug put dollops of mustard powder, honey, garlic, sesame oil, soy sauce, peanut butter, tomato ketchup, tabasco, worcester sauce, hoisin sauce, sherry and a big glug of orange squash. Mix up with a bit of hot water and pour over the pork in the pan and roast another 30 minutes or so until tender. Make sure it doesn't dry out, add more hot water if it's getting dry. Serve with a vegetable stir fry and rice or noodles.

Other Style: Keep whole. Get a big frying pan and make a strong salt water solution. Score the skin of the belly pork (stanley knife is good) and put it in the pan, skin down and simmer it for 20 minutes. Dry it off and put it in a roasting tin and roast it on a low temperature for a couple of hours. Then whack the oven up to max for 20 minutes to crisp the skin.

With roast pork, unless you do it like the above, cut the crackling off about 20 minutes before the end - it will probably be soft at this point - scrape off the fatty bits and put it back in the oven to crisp up.

The Coca-cola thing is best done with a ham hock. We tend to use ginger ale and then keep the cooking juice to make a Chinese-style sauce or soup. Do not use low-calorie.

i like good old fashioned plain roast belly pork, served with mustard mash and onion gravy.

something so tasty dont need other flavours.

Very much this!

Fry the slices in lard until done, keep warm

Wilt some kale in the same pan with garlic and chilli, a bit of mustard mash on the side and a blob of apple sauce. 20mins work

Score the rind with a sharp artisan made kitchen knife. Pour boiling water over the skin, dry the joint as much as possible.

Preheat the oven on as high a heat as possible. Season to taste and put the pork on a tray, but put something underneath it so it doesn't touch the tray.

Chuck it in the oven at the top for ten minutes then turn it down to gas mark 2 for 7-8 hours.

Slice an onion into 4 rings, put in a roasting tin and put a fresh sage leaf on each ring. Put the belly pork on top of the rings (1 in each corner) and roast until cooked. You can mash the onion and add it to your gravy!