Strips of belly pork!

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
27/09/2010 14:39

Today i bought 2 strips of belly pork, for a mere 4TL, from the Pork Shop, and i'm (yet again) looking for a fabulous recipe!



When i was a kid, my mom used to cook them in breadcrumbs, and it was one of my favourite dishes! However, i don't have the said breadcrumbs, so am looking for more ideas....



I quite like sweet sauces, but have no idea how to make them...is it possible to just cover them in syrup and roast?



Any and all ideas are wanted...



DD

Hippo


Joined: 02/02/2007
Posts: 2070

Message Posted:
27/09/2010 14:42

soya sauce and honey

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
27/09/2010 14:48

thanks hippo....how do i cook it....roast fry, hot, cool...marinate first or just shove it all together in the oven?



DD

batgirl


Joined: 04/02/2009
Posts: 676

Message Posted:
27/09/2010 14:59

Equal amounts of worcestershire sauce/tomato sauce/honey, add garlic and or chilli to your taste marinate then slowly grill whilst basting with the mix

denali2007


Joined: 04/01/2008
Posts: 111

Message Posted:
27/09/2010 15:28

Even better with Hendersons Relish. Not seen it out in TRNC though - and it is a Sheffield delicacy. It is simply wonderful.

TopTen


Joined: 15/04/2009
Posts: 1246

Message Posted:
27/09/2010 15:32

Msg 5

We have our supply brought over by family, on meat & potato pie nothing better

bumbum


Joined: 18/06/2009
Posts: 743

Message Posted:
27/09/2010 15:33

u were ripped,, 3eruo 1 kilo south ,... were u think they get it from ,..seen many pigs here !!!!

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
27/09/2010 15:46

Perhaps i didn't make myself clear. I am looking for tasty recipes for cooking belly pork...like, in the roasted chicken thread...



I did not ask whether i had been ripped off...i think for 2 juicy strips of pork, 4TL was rather reasonable for the price.



Now...back on topic....does anyone have fabulous ideas on how to cook these pieces of meat....(no marinating over 1 hour...as i would like to cook them tonight.... )





DD

TopTen


Joined: 15/04/2009
Posts: 1246

Message Posted:
27/09/2010 15:54

Mince it and add bacon stick it in a crust, bingo, pork pie

kaiserphil


Joined: 14/12/2008
Posts: 1096

Message Posted:
27/09/2010 15:58

Just roast them slowly, but well done, in dripping. Here in Bavaria we have something called 'Schmaltz' which is like the dripping I remember from my childhood, OK bags of cholesterol but gorgeous!

You can also add some apricot halves. I roast the potatoes in with them.

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
27/09/2010 16:04

msg 10.....what temp, and for how long....where do i get dripping? I remember as a kid i used to have dripping on toast...but not sure you can buy it here....







DD

timefore


Joined: 01/08/2008
Posts: 495

Message Posted:
27/09/2010 16:11

try coating with a mixture of breadcrumbs and sage & onion stuffing mix - cover and slow roast for about 45 mins, uncover bring temperature up to brown them - delicious hot or cold

kaiserphil


Joined: 14/12/2008
Posts: 1096

Message Posted:
27/09/2010 16:15

Daisy - I cook them at around 200 to 180 degs, turn them down if they or the potatoes seem to be doing too quickly.

You can tell I'm not an expert!

kaiserphil


Joined: 14/12/2008
Posts: 1096

Message Posted:
27/09/2010 16:16

Actually, the sage and onion stuffing sounds good, but my good lady doesn't like that!

Flipping Yanks!

MsGarnet


Joined: 04/01/2009
Posts: 989

Message Posted:
27/09/2010 16:26

The internet would immediately supply hundreds of recipes for any food one types in........much quicker than starting a thread and waiting all day for replies - that said, would mix worcestershire, honey, tomato ketchup, brown sugar, cut strips into chunks - spread thickly with the mix, cook on fairly high heat, turning now and then to make sure coating still on - delish. Would have with boiled rice and mix salad

stilluvithere



Joined: 03/12/2008
Posts: 765

Message Posted:
27/09/2010 16:41

bumbum, pork shop pork is not from the south, it tastes better, it comes with the skin on so fantastic crackling. Do yourself and all pork eaters a favour and go pay them a visit and see for yourself. He needs customers to keep open. HIs sausages are real pork sausages and taste so much better than the bread sausages sold on the south and in places like Bells and Ileli.

denali2007


Joined: 04/01/2008
Posts: 111

Message Posted:
27/09/2010 16:44

Message 6 - Shhhh. No - one seems to have picked up on our little secret so best keep it quiet !! They don't know what they are missing.

matula


Joined: 07/07/2008
Posts: 647

Message Posted:
27/09/2010 16:46

At last a sensible topic! And yes the Pork Shop do farm their own pigs here and the 25 euros for insurance will buy a lot of pork chops etc.



DD Ileli have dripping, its in the fridge counter above the butter etc.

Glynn


Joined: 25/03/2009
Posts: 192

Message Posted:
27/09/2010 16:53

Heart attack recipes abound.

keithr


Joined: 20/08/2008
Posts: 720

Message Posted:
27/09/2010 17:48

My grandad in West Brom used to score the skin of the belly draft (black country saying) with an old razor blade and slow cook them in his coke range oven over sliced spuds and onions with a bit of salt and loads of black pepper. It was like the crackling from heaven,lovely tasty spuds and onions too !!!



He used to keep a pig in the garden,so he knew a lot about pork,everybody did in the Black Country then (mid 1960's)

laptarunner



Joined: 02/11/2009
Posts: 217

Message Posted:
27/09/2010 18:15

i would cut them into chunks then steam them once cooked dip them in batter,then deep fry them ,serve with homemade sweet & sour sauce. Homemade sweet & sour pork.

bumbum


Joined: 18/06/2009
Posts: 743

Message Posted:
27/09/2010 18:42

OK ALLS FAIR ,..WERES THE PORK COMING FROM ..TO HERE ..

stilluvithere



Joined: 03/12/2008
Posts: 765

Message Posted:
27/09/2010 18:46

from the pig farm somewhere in Alsancak I believe, I haven't asked him where he actually buys his pigs, maybe he breeds them

stilluvithere



Joined: 03/12/2008
Posts: 765

Message Posted:
27/09/2010 18:47

He has moved his farm a few times but I think he has been where he is for sometime now

Scoty


Joined: 23/05/2010
Posts: 846

Message Posted:
27/09/2010 18:50

DD - I assume you ate the same while in UK , so why need recipies now???

andrew4232



Joined: 04/07/2009
Posts: 1543

Message Posted:
27/09/2010 19:17

i think the pork shop is good value i don't care where it comes from there in business there here to make not friends and there nice people they need our support just think there pork is about 1/2 the price of the local lamb/goat i know which i prefer

andrew4232



Joined: 04/07/2009
Posts: 1543

Message Posted:
27/09/2010 19:20

of forgot my idea braise them in soy garlic and ginger until nearly cooked then coat with basting sauce like hoi sin or rib sauce from Ilili and grill to glaze serve with stir fry veg and rice yummie

stephen48


Joined: 25/06/2009
Posts: 224

Message Posted:
27/09/2010 21:13

keithr's receipe is fantastic. make sure the pork is washed, patted thoroughly (the skin part) with kitchen towel then left in a cupboard (so the insects don't get on it) for a couple of hours by which time it should be really dry. salt, pepper. bit of oil in a cooking tray then put it on top of the veg and in the oven on no more than 125 degrees for about 4 hours if it is a large piece. lovely!

Tenakoutou



Joined: 27/07/2009
Posts: 4110

Message Posted:
27/09/2010 21:54

Four hours! That'll cost you a 'bob or two' in gas/electric, alone!



Cheaper to head down to the kebab shop!

blade


Joined: 19/06/2010
Posts: 1286

Message Posted:
28/09/2010 10:43

Rub them in salt, then steam them. That helps remove the fat and soften the meat.

Then make a soy, honey and garlic sauce and put them in the oven to crisp up.

Or you could do a salt and pepper (chinese pepper) rub and roast them.

Or even then put them on the bbq.