Pork belly slices

[Anonymous No.12178969]

What does /ck/ think?

Pork belly sweet chilli sauce lemon garlic and pickled chillies

[Anonymous No.12178974]

>>12178969
looks ghastly

[Anonymous No.12178982]

>>12178974

Thanks
Lucky I won't have to share with you then..

[Anonymous No.12178984]

>>12178969
I'm curious about the result, solid beginning, could've stuck a few garlic cloves in there tho

[Anonymous No.12178988]

>>12178982
fuck you

[Anonymous No.12179005]

>>12178984

I did,crushed garlic between each slices.
I just hope for a nice caramelization now..
That s where the sweet chilli sauce should help..

>>12178988
Love you too my good sir..

[Anonymous No.12179023]

>>12178969
Should have put the fat side to the top so it goes crispy and bastes the meat underneither keeping it joosy.

[Anonymous No.12179029]

>>12179023
OK,
Oven still preheating,
I can arrange that still

[Anonymous No.12179038]

>>12179023
Better?

[Anonymous No.12179045]

>>12179038
score the fat, there's a good chance it will curl up if you don't

[Anonymous No.12179050]

>>12179038
Those guys are gonna curl up and twist and shit. I would have honestly either made burnt ends with them, or cut them in half, boil, compressed into a decent shape in the fridge overnight, then score the tops.
After bake in oven and glaze. Then broil the fat, or blowtorch.

[Anonymous No.12179051]

>>12179038
Yes but theyre probably going to fall over when they start cooking and the fat ontop starts contracting, usually you cut the fat in maybe 1inch incriments to release the tension and prevent that from happening, or you can just keep checking while cooking and adjust as needed. Needs more salt sprinkled ontop now too.

[Anonymous No.12179053]

>>12179045
Done now.thanks.

[Anonymous No.12179060]

>>12179051
Thanks
Just used this bad boy on top of the fat following your instruction

[Anonymous No.12179066]

>>12178969
i wish i could find fresh belly that wasnt sold at some gook mart.

[Anonymous No.12179075]

>>12179066
Proper British butcher I got it from.
1.3kg for about £9.50

[Anonymous No.12179076]

>>12179060
did ya buy the belly pre-sliced?

[Anonymous No.12179092]

>>12179053
I dont think you cut it deep enough, should be like pic related

[Anonymous No.12179095]

>>12179076

I sliced it..had to go through few bones while doing it..
And now in the oven for 23mn
And then I ll turn it all over..

Wish me luck guys!!

[Anonymous No.12179101]

>>12179092

I tried to get through the fat as far ad I know.
Let s see what happens when I got to turn it over at half cooking

[Anonymous No.12179126]

>>12179101
no point in turning it over, the meaty bit will just dry out. Pork bellends are best roasted as a whole, slowly and gently at low temps. Slicing it before roasting does reduce cooking time but you lose significantly more moisture. My advice for a asian-style porke belly would be to give it an overnight roast chashu-style (soy sauce, sake, mirin, sliced ginger, leeks, gralic, water for your braising liquor), let it cool down in the juices, and then slice thickly, make a sauce out of sweet chilli, pickled chillies, lemon juice and zest, brush it generously, then chargrill

[Anonymous No.12179136]

>>12179095
>I sliced it..had to go through few bones while doing it.
nigga what???????? you cut the bones???????

[Anonymous No.12179139]

>>12179126
Too late I guess..
But I won't turn it over then and add another 22mn to the 23 I m in

[Anonymous No.12179154]

>>12179136

My skin complexion is quite pale,pure European Caucasian lol
The bones are still here I just cut through them when I slice the piggy chunk

[Anonymous No.12179161]

>>12179154
still confused.
so you have one bone right? you dont have one bone cut into smaller bone pieces DO YOU?!?!?!?!?

[Anonymous No.12179162]

>>12179139
next time.

[Anonymous No.12179175]

>>12179162

Definitely,
My wife is a gook,we got all of those..

Just had a quick look in the oven and it looks and smells great so far

[Anonymous No.12179188]

>>12179175
how long has it been?

[Anonymous No.12179194]

>>12179188

27mn
Didn't turn it over
18mn to go

[Anonymous No.12179200]

>>12179188
27mn
Didn't turn it over.
18mn to go

[Anonymous No.12179209]

>>12179194
the juices should make for a delicious sauce, strain them into a pan, bring them to a simmer and whisk in about 2 teaspoons of cornstarch/potato starch/ arrowroot dissolved in 2 teaspoons of water

[Anonymous No.12179219]

>>12179209

I m afraid I don't have any of those

[Anonymous No.12179237]

>>12179219
Two Marmites - Good man.

Looks like you shop at ASDA?

[Anonymous No.12179238]

>>12179219
got flour?

[Anonymous No.12179239]

>>12179209

Can I still take the juices and reduce them while the meat rest?

[Anonymous No.12179246]

but anon, grilling pork belly with just a bit of salt and pepper is the best way to cook it

[Anonymous No.12179249]

>>12179237
Saintsbury aldi tesco , I got all 3 like 2mn away..lol you got a good eye

>>12179239
No

[Anonymous No.12179267]

>>12179239
>>12179249
well then reducing it won't thicken it properly since there'll be a lot of fat in the juice which would just separate and float on top. Jog to the shop while the meat is resting and get some good old plain flour and butter, put about two teaspoons of each in a small pan over low heat, cook gently while whisking often until it starts changing colour to golden and releases a nutty aroma, at this point pour in the strained juices slowly while whisking constantly. Simmer for about 4 minutes.

[Anonymous No.12179272]

>>12179267
it's basically a variety on what the french call demi-glace, a meat stock sauce thickened with roux - flour and butter cooked together

[Anonymous No.12179289]

>>12179267
Cant go out I m too fucked mate..
Juices and butter reducing
Meat resting

[Anonymous No.12179298]

>>12179289
ah well, skim the fat off the top then, set it in the fridge and spread it on your toast tomorrow morning

[Anonymous No.12179302]

Added a bit of honey to the juices

[Anonymous No.12179307]

>>12179302
I bet it'll taste great

[Anonymous No.12179321]

Not bad,looks good..

[Anonymous No.12179325]

>>12179321
solid effort mate, enjoy

[Anonymous No.12179329]

>>12179060
>getting memed by pink salt

[Anonymous No.12179354]

>>12179325

Thanks mate,
Juicy meat really, nice crispy skin, the sauce was improvised but sweet acidic with a little kick..
I m well happy.

>>12179329
Do you think I care? My gook wife buys that shit lol

And that was the adventure of a professional Michelin star waiter cooking on his day off..

Thank you everybody,
You made my lunch yummy..
Now I just want Chelsea to beat the red scum and my day will be complete.. And I m a gooner