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Pork Pork Belly

Slow Cooked Pork Belly- a plethora of questions

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Slow Cooked Pork Belly- a plethora of questions

thejulia | Oct 18, 2005 08:58 PM

While perusing my favorite food blogs for ideas, I came across a simple and stunning recipe from Pim at ChezPim. (The link is below, the recipe is embedded in the middle). She says her recipe is so simple that there's no need to post a real recipe up! Unfortunately, I'm really a beginner (not long out of school), and have been known to mess up some very simple recipes. So anyone who's had experience cooking a slow cooked pork belly (or anything similar), could you help me out?

First of all, she says to roast the belly in a slow oven. What would be a suitably low temperature? 200, 250? If I started the cooking at say 10 am would it be ready by 5 or 6? Alternately, can I start it over night, take it out of the oven, and then reheat it before meal time?

Secondly, I know a lot of people who don't like the fatty globules still sticking to the meat. Does most of the fat render out? Can I cut some of it off?

Thirdly, does it matter which way I put the belly into the pot? Fatty side down or up?

Finally, what's the best way to present this dish? Should I take it out of the liquid or keep it in the pot? (I'm guessing rice goes very well with it).

TIA for any tips you guys may have! I'd like to make it this Sunday for dinner for a fairly large group of people.

Link: http://chezpim.typepad.com/blogs/2005...

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