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Thread: Wild pork belly - ideas?

  1. 02-09-2021, 09:02 PM #1
    Beaker
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    Wild pork belly - ideas?

    So I've been given a slab of wild pig belly, I'm after some ideas for cooking it. Was frozen, and now defrosting..

    I'm not sure my goto methods for supermarket pork belly will work
    Plus want to try something new
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  3. 02-09-2021, 09:07 PM #2
    Rushy
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    Smoke that sucker Beaker.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
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  4. 02-09-2021, 09:22 PM #3
    Barefoot
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    Does it have any fat on it?
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    The Biggest Room is the Room for Improvement
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  5. 02-09-2021, 09:29 PM #4
    veitnamcam
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    Low and slow covered.
    And mustard.
    Beaker likes this.
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  6. 02-09-2021, 10:17 PM #5
    Beaker
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    Quote Originally Posted by Barefoot View Post
    Does it have any fat on it?
    Yeah, a fare bit
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  7. 02-09-2021, 10:18 PM #6
    Friwi
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    Leave it on :-)
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  8. 02-09-2021, 10:19 PM #7
    Beaker
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    Quote Originally Posted by veitnamcam View Post
    Low and slow covered.
    And mustard.
    On bbq, or slow cooker/in oven?
    BBQ is out,.... Due to weather and bloody work...
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  9. 02-09-2021, 10:23 PM #8
    Beaker
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    Quote Originally Posted by Friwi View Post
    Leave it on :-)
    Lol
    There is never a time that fat gets removed from pork before cooking. It may be rendered out through the cooking, but not before.

    Gadgetman may make me look hugely over weight, but he's the only one.
    Plus I enjoy the taste of pig and lamb fat....
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  10. 02-09-2021, 10:27 PM #9
    Beaker
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    Quote Originally Posted by Rushy View Post
    Smoke that sucker Beaker.
    This might be a go for half of it.
    In fact, I'll give a bacon maple salt cure a go, with a hit of smoke.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  11. 02-09-2021, 10:42 PM #10
    Beaker
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    Quote Originally Posted by 7mmwsm View Post
    I'd ring up the mongrel that gave it to you and tell him to dump his rubbish somewhere else.
    Interesting.
    Was given to me 2-3 months ago, and no gangs involved. How did you get to that idea?
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  12. 03-09-2021, 02:38 AM #11
    veitnamcam
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    Quote Originally Posted by Beaker View Post
    On bbq, or slow cooker/in oven?
    BBQ is out,.... Due to weather and bloody work...
    Id go slow cooker. Smoke first if going to.

    Sent from my S60 using Tapatalk
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  13. 03-09-2021, 06:29 AM #12
    Rushy
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    Quote Originally Posted by Beaker View Post
    Gadgetman may make me look hugely over weight,
    A matchstick wouldn’t even make you look overweight. Last time I saw you, putting on ten kilos would get you up to skinny.
    Beaker likes this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  14. 03-09-2021, 08:08 PM #13
    johnd
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    I would go with bacon, roll it once brined / cured tie it up and smoke that sucke.r
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  15. 04-09-2021, 05:53 PM #14
    Pixie Z
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    I turn mine into bacon. Had some this morning with eggs and halloumi. & have just defrosted my last bit of belly to start curing for more bacon. Bloody easy and tastes great. I use the cure and method from the River Cottage meat curing book.
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  16. 05-09-2021, 08:10 PM #15
    dogmatix
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    'Hunger for the Wild' had a great Braised Pork Belly in Apple Cider with mashed kumera/sweetcorn dish.

    Series 1 Episode 2 - Cider Braised Wild Boar Belly | HUNGER | TV ONE | tvnz.co.nz
    Welcome to Sako club.
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