I am trying to be a little more organized this year and get things rolling early. I am considering a Roast Pork with with crisp Cracklin skin on the outside. I have never done a pork belly and not even sure if that is the meat I would need to do and the difficulties I might encounter.
Rolled Pork Belly with Crispy Skin for Xmas!
- Thread starter mctmatt
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I really wouldn't cook a dish for the very first time at Christmas no matter what great tips you may get here, perhaps get some experience and practice with a smaller joint of meat beforehand.
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- #3
Don't worry I am going to do a few test runs before Xmas as I plane on getting some pork belly this Friday.
I'm surprised members aren't all over this thread...
My currently favorite way to cook pork belly is using a Chef Ramsay recipe, it's fairly foolproof because you poach the meat up to but no higher than skin level leaving it exposed to crisp and the underlying meat absolutely succulent.
http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/slow-roasted-pork-belly-with-fennel-recipe
My currently favorite way to cook pork belly is using a Chef Ramsay recipe, it's fairly foolproof because you poach the meat up to but no higher than skin level leaving it exposed to crisp and the underlying meat absolutely succulent.
http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/slow-roasted-pork-belly-with-fennel-recipe
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Speaking of Ramsay....Ive been wanting to try this method for some time.
Going to source a belly.
http://www.youtube.com/watch?v=4h_rVo8EYFg
Going to source a belly.
http://www.youtube.com/watch?v=4h_rVo8EYFg
you have room for a few extra at the table this year?...
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- #7
Alright Indigo that is what I am talking about. I am going to try this recipe and if it comes out looking as good as your pic then it will be the Xmas surprise.
Wow that looks good ! Off to the store
I adore this recipe/method so I hope you have success with it, follow it to the tee and you shouldn't have any problems.
http://www.seriouseats.com/2011/12/...ltimate-holiday-roast-italian-roast-pork.html
I tried this recipe from Kenji over at Serious Eats/Food Lab. Overall, I enjoyed it and thought it was easy to do. I would definitely suggest getting butcher's twine and tying up your pork belly well. But definitely do a dry run of this first before the holidays to make sure you like it and that it cooks well.
I'll have to try that recipe, Indigo3, sounds great. Any other good pork belly recipes? I have a few pounds of it and am trying to figure out what to make.
I tried this recipe from Kenji over at Serious Eats/Food Lab. Overall, I enjoyed it and thought it was easy to do. I would definitely suggest getting butcher's twine and tying up your pork belly well. But definitely do a dry run of this first before the holidays to make sure you like it and that it cooks well.
I'll have to try that recipe, Indigo3, sounds great. Any other good pork belly recipes? I have a few pounds of it and am trying to figure out what to make.
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- #11
Well, my Asian Market was sold out of pork belly so no trail run this weekend. I might have to scrap those plans for the Xmas dinner if I am unable to do the test run. I have also thought of just getting the pork belly then curing and smoking bacon to give as Xmas gifts for family and close friends. Living in a small town we get a lot of homemade preserves, smoked hams, and homemade hot sauces for xmas gifts from our friends. Sadly the younger generation is doing less of this and have no interest in learning in our community especially since we are now just 20 minutes from the nearest Costco or Wal-Mart.
Nice looking pics. In my family ham is an Easter thing. No set rules though (I've got a turkey breast in the oven as I type).
I have to agree 120% with the don't try the new stuff when entertaining. I'll add . . . don't use Teflon roasting pans either . . . if you do this will be the time the teflon lifts from the metal and adds that special something to your meal.
That being said . . . everybody cooks their first turkey once. And a big bird is not something you will try out just for yourself before a family dinner. Checking your oven's actual temp vs. the dial is a good thing to do. You need to have the right temp. Also a remote digital thermometer is a wonderful investment. Do it to the right temp and your bird will not be dry.
I have to agree 120% with the don't try the new stuff when entertaining. I'll add . . . don't use Teflon roasting pans either . . . if you do this will be the time the teflon lifts from the metal and adds that special something to your meal.
That being said . . . everybody cooks their first turkey once. And a big bird is not something you will try out just for yourself before a family dinner. Checking your oven's actual temp vs. the dial is a good thing to do. You need to have the right temp. Also a remote digital thermometer is a wonderful investment. Do it to the right temp and your bird will not be dry.
Since you mentioned an Asian market there is a great chinese dish with pork belly. This is a general idea: Cover the bottom of the dish in leeks place pork belly on top then cover 3/4 of the way with chinese cooking wine. top with sugar and bake. They use a dish that bastes the sugar so it doesn't burn. This seemed risky to me with out seeing it and having the right dish, so I cook with out the sugar then add it at the end and broil just to brown the sugar. Fantastic dish.
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