Thread: @Angus_A

General rule of thumb when cooking pork belly. It's a two stage process, the roasting and the finishing.
For anything up to around 4kg's this method is common in restaurants, line a baking dish with aromatics, thinly sliced fennel, apple, garlic, onion, star anise, bit of chilli if you so desire. That kind of thing. Cover it tightly with foil and roast at 150 for 3 hours, turn it down to 140 and with the foil removed roast a further hour. In terms of liquid you only want enough on the bottom to stop it sticking and the steam encourages the fat to melt off, i like cider and a bit of sweet vermouth but that's my preference. Even water will work in a pinch.
Once roasted, wrap it really tightly in cling film, sandwich between two trays with a weight on top and press it so it's nice and flat. Then when you're ready to serve, put skin side down in a shallow pan of oil to make the crackling and chuck in the oven for a just long enough to heat through.

Nothing to it.

Originally Posted by Angus_A

General rule of thumb when cooking pork belly. It's a two stage process, the roasting and the finishing.
For anything up to around 4kg's this method is common in restaurants, line a baking dish with aromatics, thinly sliced fennel, apple, garlic, onion, star anise, bit of chilli if you so desire. That kind of thing. Cover it tightly with foil and roast at 150 for 3 hours, turn it down to 140 and with the foil removed roast a further hour. In terms of liquid you only want enough on the bottom to stop it sticking and the steam encourages the fat to melt off, i like cider and a bit of sweet vermouth but that's my preference. Even water will work in a pinch.
Once roasted, wrap it really tightly in cling film, sandwich between two trays with a weight on top and press it so it's nice and flat. Then when you're ready to serve, put skin side down in a shallow pan of oil to make the crackling and chuck in the oven for a just long enough to heat through.

Nothing to it.

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You da man Gus! Hanging out to try this now! Thanks so much! Will report how it goes ;-)

Like the tips and recipes Angus, I have started a folder on my computer called Angus Recipes Never heard of brining but going to give it a go. Well done

You bloody beauty Angus. You should publish your own cook book. Food for thought? Little play on words there.

Originally Posted by Rushy

You bloody beauty Angus. You should publish your own cook book. Food for thought? Little play on words there.

I agree Rushy , I'd pay good money Angus for your cookbook . I know it's on here for all to see but print it , I will buy it

I think polar bears prefer to soak penguins in ice cold salt water before eating them too

Originally Posted by Bill999

I think polar bears prefer to soak penguins in ice cold salt water before eating them too

I will have to keep that in mind Bill

Orcas like them blue rare!!!! Sorry, Pengy...

Orcas are also renowned for playing with their food

@Angus_A I am going to have a go with that rib recipe tonight mate

Perhaps consider starting a webpage that contains various recipes with all their appropriate ingredients and methods, cheaper than publishing a book and a lot easier to update! Ensure webpage can be viewed properly on tablet so <insert would-be cook here> can easily view and follow the guide.

Start a YouTube channel and embed some cooking videos into your content. Create a Facebook page for that social media element and people can like recipes, ask you questions, exchange ideas etc.

Just a thought - use it / don't use it.

Originally Posted by Ryan

Perhaps consider starting a webpage that contains various recipes with all their appropriate ingredients and methods, cheaper than publishing a book and a lot easier to update! Ensure webpage can be viewed properly on tablet so <insert would-be cook here> can easily view and follow the guide.

Start a YouTube channel and embed some cooking videos into your content. Create a Facebook page for that social media element and people can like recipes, ask you questions, exchange ideas etc.

Just a thought - use it / don't use it.

You young fellah's eh Ryan. You can use this interweb thingy for anything these days

Has your new car got a computer Rushy? Just a thought, can you start it?

Originally Posted by Maca49

Has your new car got a computer Rushy? Just a thought, can you start it?

Mate it's got more gizmo's than a frog has warts.

If the aroma coming from my oven is anything to go by, I am in for a treat But I have to wait till about 9pm to eat