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Pork belly,skin on or off

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  • 02-08-2014 6:24pm
    #1
    Markcheese
    Registered Users Posts: 8,431 ✭✭✭


    I like my crackling as much as the next guy(maybe more) but I've a piece of pork here that's about to be dry rubbed and then cooked on the grill Tomorrow.
    Now it's not gonna have time for a long long slow grill , so I'll either have to cook it sous vide (ish) or just slice it thin and just grill it , either way I reckon the skins gonna be a pain .....so take it off before I marinade ?????

    Slava ukraini 🇺🇦



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    #2
    FortuneChip
    Registered Users Posts: 2,747 ✭✭✭FortuneChip


    Could you cook it tonight in the oven. Press it in the fridge overnight, then slice it before putting it under the grill tomorrow?


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    #3
    OldBean
    Registered Users Posts: 1,407 ✭✭✭OldBean


    What time are you serving it? I'd make the time for a slow cooking, cut the skin off now, pop the meat in for 8 hours on low (80 degrees?) and the skin into the fridge with a salt/spices on, then grill it separate when serving. Best of both worlds.


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    #4
    Markcheese
    Registered Users Posts: 8,431 ✭✭✭Markcheese


    OldBean wrote: »
    What time are you serving it? I'd make the time for a slow cooking, cut the skin off now, pop the meat in for 8 hours on low (80 degrees?) and the skin into the fridge with a salt/spices on, then grill it separate when serving. Best of both worlds.

    Like that idea, but I ain't putting the oven on tonight... It's not my barbecue
    I'm just a guest and am gonna be out all
    day before going , so not gonna have
    chance to pre cook .. So I'll do the pork and the skin as separate dishes.. And just stick then in a cool box..

    Slava ukraini 🇺🇦



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