Post by SuzieP on Apr 4, 2009 17:50:03 GMT -1
You need a slow cooker for this one. I've been trying for ages to cook belly pork so that it's really tender and the fat is cooked almost away....and here is a method that works.
Get a piece of belly pork and cut it so that it will fit into your slow cooker.
If you like crackling, slice off the skin and pop it back it in fridge.
Put the pork into a strong plastic bag with no holes in it, suck out all the air and tie a really tight knot so that it's watertight.
Put the pork into the slow cooker, pour in enough boiling water to cover it and leave it to cook on low for 36 hours (yes!! 36 hours - it's not a typo).
Keep checking the water level from time to time and add more boiling water if necessary.
When you want to eat it, remove from the slow cooker and from the bag. There will be meat juice in the bag - save this for the gravy.
Sprinkle salt and pepper to taste on the top, fatty side and pop it under a hot grill until golden.
Slice carefully (it will be quite fragile so use a sharp carving knife) and serve.
If you like crackling I think you can cook the skin in a hot oven or under the grill until it's crisp and crackly.
I made an onion and cider gravy to go with the belly pork and served it with sour cream and chive mash.
To make the gravy:
Peel and thinly slice a small onion
Cook the onion in a little olive oil until it's soft
Add the meat juice, a good slosh of cider and enough chicken stock (I use Knorr granules) to make the quantity of gravy you want.
Put a heaped tsp of cornflour in a cup and mix with a little water.
Bring the gravy to the boil and add enough of the cornflour mixture to thicken SLIGHTLY
Boil to reduce a bit and adjust seasoning if necessary.
To make the sour cream and chive mash:
Cook potatoes until soft
Mash them
Add a generous dollop of sour cream and some chopped fresh chives
Mix well and season to taste.
Serve with lots of fresh veggies - yummy!
Get a piece of belly pork and cut it so that it will fit into your slow cooker.
If you like crackling, slice off the skin and pop it back it in fridge.
Put the pork into a strong plastic bag with no holes in it, suck out all the air and tie a really tight knot so that it's watertight.
Put the pork into the slow cooker, pour in enough boiling water to cover it and leave it to cook on low for 36 hours (yes!! 36 hours - it's not a typo).
Keep checking the water level from time to time and add more boiling water if necessary.
When you want to eat it, remove from the slow cooker and from the bag. There will be meat juice in the bag - save this for the gravy.
Sprinkle salt and pepper to taste on the top, fatty side and pop it under a hot grill until golden.
Slice carefully (it will be quite fragile so use a sharp carving knife) and serve.
If you like crackling I think you can cook the skin in a hot oven or under the grill until it's crisp and crackly.
I made an onion and cider gravy to go with the belly pork and served it with sour cream and chive mash.
To make the gravy:
Peel and thinly slice a small onion
Cook the onion in a little olive oil until it's soft
Add the meat juice, a good slosh of cider and enough chicken stock (I use Knorr granules) to make the quantity of gravy you want.
Put a heaped tsp of cornflour in a cup and mix with a little water.
Bring the gravy to the boil and add enough of the cornflour mixture to thicken SLIGHTLY
Boil to reduce a bit and adjust seasoning if necessary.
To make the sour cream and chive mash:
Cook potatoes until soft
Mash them
Add a generous dollop of sour cream and some chopped fresh chives
Mix well and season to taste.
Serve with lots of fresh veggies - yummy!
