Tesco said "65 min on low" the fat hadnt "dissolved". I reckon three hours
on 1 next time, what do you do?
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
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On Mon, 5 Oct 2009 11:30:12 +0100, "Mike.. .  ."
 wrote:

>Tesco said "65 min on low" the fat hadnt "dissolved". I reckon three hours
>on 1 next time, what do you do?

Fuck off. The only place you go in Tesco is the wines and spirits
aisle.

Pisshead.

Was it rolled or slabbed?

I prefer it in the slab this weather. Say a 2.5lb piece cut into four, 
brined overnight in a salt/sugar solution (1/2c salt, 1/2c sugar, 5c water). 
Remove from solution, then roast in a little chicken stock tightly foiled 
wrapped for about 2 1/2 hours at 150c/350f. When tender, remove foil and 
crisp up at full oven temp. Obv. then carve across the grain into nice 1cm 
slices.

I think it was Egullet I first got this method from. Always delicious.

"Mike.. . ."  ha scritto nel messaggio

> Tesco said "65 min on low" the fat hadnt "dissolved". I reckon three 
> hours> on 1 next time, what do you do?

I think Tesco sounds wrong.  We don't roast it here.  It's usually cut into 
1 cm slices and grilled with herbs over wood.  Some braising, but not so 
much.

On Mon, 5 Oct 2009 17:44:17 +0200, "Giusi"  wrote:

>
>"Mike.. . ."  ha scritto nel messaggio
>
>> Tesco said "65 min on low" the fat hadnt "dissolved". I reckon three 
>> hours> on 1 next time, what do you do?
>
>I think Tesco sounds wrong.  We don't roast it here.  It's usually cut into 
>1 cm slices and grilled with herbs over wood.  Some braising, but not so 
>much. 

Why are you feeding the troll?

In message , Giusi 
 writes
>
>"Mike.. . ."  ha scritto nel messaggio
>
>> Tesco said "65 min on low" the fat hadnt "dissolved". I reckon three
>> hours> on 1 next time, what do you do?
>
>I think Tesco sounds wrong.  We don't roast it here.  It's usually cut into
>1 cm slices and grilled with herbs over wood.  Some braising, but not so
>much.
>
>
I roast it slowly then put weights on top of it to extract the fat.
-- 
June Hughes

The message <1w9aaz8iw2x7e$.1w7oh44qadq3g$.dlg@40tude.net>
from "Mike.. .  ."  contains these words:

> Tesco said "65 min on low" the fat hadnt "dissolved". I reckon three hours
> on 1 next time, what do you do?

   I used a Jamie Oliver recipe for belly pork  and it worked; it's
online iirc

   Janet

In message <1w9aaz8iw2x7e$.1w7oh44qadq3g$.dlg@40tude.net>, Mike.. .  . 
 writes
>Tesco said "65 min on low" the fat hadnt "dissolved". I reckon three hours
>on 1 next time, what do you do?

I lay it on a rack in a roasting pan, underneath the rack I put coarsely 
sliced onions (including the skins because they help brown the gravy) 
and add water to come up near to the rack.  The water prevents the fat 
which drips out burning in the oven.

I make sure the skin is very dry and rub it at the last moment with 
coarse salt and sprinkle with chopped thyme.  Into the oven for 20 mins 
at 220C and then down to 180C for around 2 hours.  Toward the end I 
check on how the crackling is doing and if it's not coming on as it 
should I add top heat by way of the grill whilst keeping the oven set at 
180C.

When the belly is ready the gravy is made from the juices in the pan 
after the onions and their skins have been discarded (you may have to 
pour off some fat if there's too much).

Malcolm
-- 
My Reply To: address is valid!
If you have doubts visit http://www.spam-trap.org.uk for an explanation.

On Mon, 5 Oct 2009 16:49:39 +0100, June Hughes
 wrote:

>In message , Giusi 
> writes
>>
>>"Mike.. . ."  ha scritto nel messaggio
>>
>>> Tesco said "65 min on low" the fat hadnt "dissolved". I reckon three
>>> hours> on 1 next time, what do you do?
>>
>>I think Tesco sounds wrong.  We don't roast it here.  It's usually cut into
>>1 cm slices and grilled with herbs over wood.  Some braising, but not so
>>much.
>>
>>
>I roast it slowly then put weights on top of it to extract the fat.

Yeah, but no cunt cares what the fuck you do.

Following up to Malcolm Loades 

> I lay it on a rack in a roasting pan, underneath the rack I put coarsely 
> sliced onions (including the skins because they help brown the gravy) 
> and add water to come up near to the rack.  The water prevents the fat 
> which drips out burning in the oven.
> 
> I make sure the skin is very dry and rub it at the last moment with 
> coarse salt and sprinkle with chopped thyme.  Into the oven for 20 mins 
> at 220C and then down to 180C for around 2 hours.  Toward the end I 
> check on how the crackling is doing and if it's not coming on as it 
> should I add top heat by way of the grill whilst keeping the oven set at 
> 180C.
> 
> When the belly is ready the gravy is made from the juices in the pan 
> after the onions and their skins have been discarded (you may have to 
> pour off some fat if there's too much).

I think I will follow this exactly next time, it concurs with the other
opinions and the details look good, ta.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to June Hughes 

> whose recipe books 
> are very difficult for the layman to follow.

understatement!
> 
> Talking of books, as I don't possess many (  :-/)

<stern look>
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

In message <1m5wj4yyhb265.opatdfyt4mui$.dlg@40tude.net>, Mike.. .  . 
 writes
>Following up to June Hughes
>
>> whose recipe books
>> are very difficult for the layman to follow.
>
>understatement!
>>
>> Talking of books, as I don't possess many (  :-/)
>
><stern look>

<G>  didn't fool you then :)
-- 
June Hughes

"Mike.. . ." wrote:
> 
> Following up to Janet Baraclough
> 
> >   I used a Jamie Oliver recipe for belly pork  and it worked; it's
> > online iirc
> 
> he says 2.5 hours too.
> --
> Mike... .  .   .    .


Thinking that the Chinese restaurants roast pork belly at very high
heat...the fat is usually very crisp and the meat is quite brown.

We normally slice it thickly across, bread it and fry it. This only
happens about three times a year :) Serve with mash and applesauce...