Comfort food

[shaunbhoy]

I'll try this at the weekend, not sure if I want to be eating pure fat but I'll give it a go anyway.

Top Tip. Using a sharp knife make plenty of sliced incisions in the outer pork fat. This makes it easier to snap it off when brittle.
Douse liberally with vinegar and lots of salt (I know, your arteries almost cringe at the notion!) and off you go. It is to die for............which ironically is probably what it will do if you go too mad with it!
Scrummy though!!

[Cliphead]

Top Tip. Using a sharp knife make plenty of sliced incisions in the outer pork fat. This makes it easier to snap it off when brittle.
Douse liberally with vinegar and lots of salt (I know, your arteries almost cringe at the notion!) and off you go. It is to die for............which ironically is probably what it will do if you go too mad with it!
Scrummy though!!

I'll report back. Hope my doc doesn't lurk here

[norrahe]

I'll try this at the weekend, not sure if I want to be eating pure fat but I'll give it a go anyway.

Cooking it for that long on a very low heat, the fat melts away, well most of it. Do get the thick end of the belly and preferably on the bone (adds flavour), you can also cook it for 9 hours at 100 he day before and then all you have to do is to either grill or pan fry it the next day, the meat will be very tender.

When you are cooking it in stock (500ml and 100ml cider) ensure it doesn't cover the skin, also make sure you've scored, oiled and salted the skin. If the stock starts to reduce just keep topping it up with water.

[Cliphead]

Cooking it for that long on a very low heat, the fat melts away, well most of it. Do get the thick end of the belly and preferably on the bone (adds flavour), you can also cook it for 9 hours at 100 he day before and then all you have to do is to either grill or pan fry it the next day, the meat will be very tender.

When you are cooking it in stock (500ml and 100ml cider) ensure it doesn't cover the skin, also make sure you've scored, oiled and salted the skin. If the stock starts to reduce just keep topping it up with water.

Keep the tips coming!

[norrahe]

Top Tip. Using a sharp knife make plenty of sliced incisions in the outer pork fat. This makes it easier to snap it off when brittle.
Douse liberally with vinegar and lots of salt (I know, your arteries almost cringe at the notion!) and off you go. It is to die for............which ironically is probably what it will do if you go too mad with it!
Scrummy though!!

Make sure when you score the skin, you don't cut too deeply into the meat. Boning knife or stanley knife are usually the best implements for scoring.

hmm, never heard of using vinegar to prep the cracking. Does it affect the flavour?

[shaunbhoy]

hmm, never heard of using vinegar to prep the cracking. Does it affect the flavour?

Not much. It helps the salt to adhere to the fat though. Makes it taste a little less dry too IMHO if that does not sound too daft. We normally go for Leg or Rolled Shoulder rather than belly though.

[amcdonald]

A kebab, so I can at least fool myself into thinking I'm eating my five a day

Lettuce, onion, tomato, red cabbage and chillies...well it's your five a day if you count chillies

Alternatively you can never get bored of chocolate unless its rubbish american chocolate

[norrahe]

Not much. It helps the salt to adhere to the fat though. Makes it taste a little less dry too IMHO if that does not sound too daft. We normally go for Leg or Rolled Shoulder rather than belly though.

I like belly as I can cut it up into nice slices as there's only two of us, would get a leg or shoulder if there's more , as those cuts will shrink a tad or dry out of they are too small.

[Doggy Styles]

Chocolate digestive biscuits.

[MaryPoppins]

Chocolate digestive biscuits.

Hmm. I see what you mean.

It's a toss up between them and bourbons for me.