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Pork belly slices |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Pork belly slices
Does anyone have a nice recipe for pork belly slices ?
Thanks
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#2 |
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Forum Member
Join Date: Jan 2007
Location: No idea.
Posts: 9,353
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I love pork belly Slices, but i don't have a specific recipe. I usually just cover them with some herbs and spices then grill them.
Or you could braise them Chinese style for a couple of hours til they fall apart, yummy. Here i found one for you, there are loads out there, http://www.seriouseats.com/recipes/2...es-recipe.html Here are some more, http://www.grouprecipes.com/s/pork-b...pe/1/relevancy |
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#3 |
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Forum Member
Join Date: Jun 2007
Location: London
Posts: 4,492
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Brown off some cubed Chorizo in some olive oil, add some onions and garlic soften. Remove from pan and brown off the belly slices either whole or cut up. Then when browned add the chorizo and onion and garlic back to the pan adding a tin of chopped tomatoes and then a tin of beans cannellini/flageolet drained and then some stock or water to cover. Then cook slowly either on the hob or in the oven for a few hours, half an hour before serving top with bread crumbs and brown in the oven.
We do this loads sometimes add some smoked paprika to enhance the taste or pancetta/smoky bacon with the onions. Also when do a big load we cut up some Italian sausages and brown and add them in too. |
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#4 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Thanks, Reginald and Peach
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#5 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Quote:
Then cook slowly either on the hob or in the oven for a few hours, half an hour before serving top with bread crumbs and brown in the oven.
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#6 |
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Forum Member
Join Date: Jun 2007
Location: London
Posts: 4,492
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Quote:
How many hours ?
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#7 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Quote:
Brown off some cubed Chorizo in some olive oil, add some onions and garlic soften. Remove from pan and brown off the belly slices either whole or cut up. Then when browned add the chorizo and onion and garlic back to the pan adding a tin of chopped tomatoes and then a tin of beans cannellini/flageolet drained and then some stock or water to cover. Then cook slowly either on the hob or in the oven for a few hours, half an hour before serving top with bread crumbs and brown in the oven.
We do this loads sometimes add some smoked paprika to enhance the taste or pancetta/smoky bacon with the onions. Also when do a big load we cut up some Italian sausages and brown and add them in too. That sounds really nice, Reginald. What do you serve with it ? |
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#8 |
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Forum Member
Join Date: Jun 2007
Location: London
Posts: 4,492
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Quote:
That sounds really nice, Reginald.
What do you serve with it ? |
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#9 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I've got two belly pork slices left over. Any recipies for just two slices? Something simple. I'm not sure if there is any quick recipies
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#10 |
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Forum Member
Join Date: Aug 2006
Location: Doon the bottom o Scotland
Posts: 1,044
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oooooooooooh i had Chinese belly pork the other day (to be fair they were already marinaded from Morrisons...). Oven 200o, 15 mins then turn, another 15 mins. Bloody lovely!!!
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#11 |
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Inactive Member
Join Date: Aug 2005
Posts: 9,588
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Quote:
Brown off some cubed Chorizo...
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#12 |
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Forum Member
Join Date: Jun 2006
Posts: 4,839
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Quote:
Does anyone have a nice recipe for pork belly slices ?
Thanks ![]() You can then use the mix of water and juices left to make the gravy. |
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#13 |
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Forum Member
Join Date: Mar 2007
Posts: 1,823
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oooh i love pork belly, but hubby hates fatty meat so i never get to buy it.
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#14 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Take two finely cut cloves of garlic. sprinkle soy sauce over the pork belly slices, some finely chopped mixed herbs allow to marinate over night then slow cook them the next day.
You can then use the mix of water and juices left to make the gravy. |
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#15 |
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Forum Member
Join Date: Jun 2001
Location: Manchester
Posts: 6,151
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Do them in some sort of barbeque sauce, bloody lovely.
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#16 |
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Forum Member
Join Date: Sep 2003
Location: Devon
Posts: 48,040
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Give pork knuckles a try, they are a really good.
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#17 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I did one in a chinese style braise with a chooped tomatoes, onions, peppers, stock and other things shot in.
Unbelieveably tender. Better than the grilled ones I did. |
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