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Pork belly slices

  • 24-06-2013 6:17pm
    #1
    swansea
    Registered Users, Registered Users 2 Posts: 37 ✭


    Best way to cook these guys? And when I saw best I mean the quickest :)


Comments

  • #2
    El_Dangeroso
    Users Awaiting Email Confirmation Posts: 5,620 ✭✭✭El_Dangeroso


    Low and slow is really the only way to make pork belly nice.

    You could try and fry them but I have a feeling unless you marinate them for a long time you are going to end up with tough meat and a lot of sinewy fat attached.


  • #3
    swansea
    Registered Users, Registered Users 2 Posts: 37 ✭swansea


    Thought the first reply might mention slow :) So how would you cook them slow? Do I need to fully wrap them in tinfoil?


  • #4
    El_Dangeroso
    Users Awaiting Email Confirmation Posts: 5,620 ✭✭✭El_Dangeroso


    This technique works well:

    http://www.jamieoliver.com/recipes/pork-recipes/pork-belly-roast

    Just don't bother with fennel seeds, salt and pepper is fine.


  • #5
    swansea
    Registered Users, Registered Users 2 Posts: 37 ✭swansea


    Do I need to bother with the wine?!


  • #6
    El_Dangeroso
    Users Awaiting Email Confirmation Posts: 5,620 ✭✭✭El_Dangeroso


    Nah, water will do, will be much nicer with it though.


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  • #7
    RobAMerc
    Registered Users, Registered Users 2 Posts: 5,863 ✭✭✭RobAMerc


    I have made the Gordon Ramsey one - it's bloody scrummy. One of my mates and my Dad always ask if I am doing it when they come over.

    This is a rip of it ramsey pork belly but just look up the Flattened pork belly from the F word. It really is superb as is the sauce/gravy.


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