Crispy Slow Cooked Belly Pork

‎This is a great post from Jack.. just great x‎ I have absolutely no idea why he cannot get crackling!!

We are gonna have to talk again.. I reckon the scalding hot water.. dry.. fridge dry.. salt thyme and oil may work for Jack..

Let’s talk turkey! (well pig yet ya get me right? X)

I am determined to cook the best belly Pork with the perfect crispy crackling.

I have never been able to do it over the last 5 years at least. This is going to be my last attempt.

Well maybe not, let’s see!

Searched the Internet, discussed frequently with Mr. Fitz and came across an article in the Telegraph (sent to me by our Mr. Fitz) selected the recipe that won out of 6 well known chefs. So here is what I did.

I got a lovely piece of belly Pork from Waitrose, scored the skin with the recommended Stanley knife, I salted the skin then blow dried the skin with the hair dryer then salted the skin again,

(yup you read that right.. read it again.. x)

heated the oven to 250 deg C and left it for about 15 mins while I chopped up some celery, onion and garlic.

I put the veg in a roasting tray with bay leaves and chopped sage then placed the belly skin side up on top of the veg and put it in the oven for 20 mins, turned the temp down to 180 and let it cook for another 2 hours. Removed it from the oven and let it rest for 15 mins.

While the meat was cooking Christine made some buttery mash.

I looked at the ‘crackling’ which was hard but not crispy so cut it from the meat and saw that under the skin was soggy not puffed up. So while the meat was resting I popped it into the microwave for 2 mins and it puffed up a treat but was still hard.

Served the belly chopped with buttery mash and apple sauce.

The belly was just ok. The mash was good and apple sauce perfect but the crackling was the worst I had made.

Lots went into the recycle pot.

Where do I gospace here?

Watch this space!!!

Sent from Samsung Mobile on O2



Categories: Dinners/Suppers, previous posts

Tags: ,

3 replies

  1. Hello jack and Paul , in my kitchen we have or rather had the same pork belly issues , getting crackling off a belly is possible but it’s not easy . Here’s what I do and NEVER has failed me yet .
    Pork belly scored and the stringy fat or elastin trimmed off the bottom. There are two way of cooking after this , both have the same results but different flavours.
    1- set your oven 145 , 3 -4 cans of sweet cider half a terra pack of Orange juice .
    2- submerge your work cover with parchment and then tin foil oven for 3 hours , take it outta the tray bang your oven up to warp 9 wish your belly back in for ten to fifteen minutes and boom pure advent belly

    Second method inspired by mister Fits himself
    1- same oven temp
    2- the coup the grasse pardon the pun for the French speakers . Get some duck fat melt in a deep tray cinnamon stick one small , two or three star anise paprika rock salt and cracked black pepper cover and oven for three hour .
    3- take outta oven and remove from duck fat , you can keep the fat as it gets better the longer it’s kept.leave the belly cool.
    4- cook fat side down ina really hot pan and obviously cut to portion size. Bang in the oven fat side up and you will have a belly the likes of which have never been seen.

    Accompaniments
    Carrot and caleraic puree
    Roast parsnip a b sea salt crisps
    Sticky balsamic Silverskin onions
    Roast garlic mash

    Like

    • Thanks Jonny. It’s good to know that I am not the only who has had Crackling problems. I will definitely try your suggestions and let you know how I get on.
      Just one question at this stage. When you say ‘. the stringy fat or elastin trimmed off the bottom’ do you mean just loose fat under the meat leaving the meat and fat under the skin in place. I like the fatty meat under the skin!
      Jack

      Like

  2. Sorry Paul. I have screwed up something terrible. I sent you another email with an amended script which included the piece about salting and hair drying. I should also have mentioned the drenching of the skin with boiling goose fat before putting the meat into the oven. Can you rescue my mess????

    Jack M Taylor, Mob: 07860347052 Email: jackmtaylor@sky.com (Always reply to this email address)

    Like

Any thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: