Roast pork belly, how much for 10 people?

[chipo]

Going to the butcher later to get belly pork to roast on sat (dad's B-day dinner) and have no idea how much in weight I will need. Everyone thats comming is a good eater, so need to be generous. Any ideas?

Ask butcher?

Asked him yesterday and wasn't much help. Just said come in tomorrow and let me know how much you want.

at least 4lbs
in fact I would go for 6.

no one can stop eating roast belly pork once they have started

are you marinading it?

suzy suzy .. I have bought a boned shoulder of pork for the first time ever .. I know the timings because I looked them up .. but should I do anything to it other than season first?

I'm using this recipe, sounds yum to me.

Roast belly of pork with root vegetables
by James Martin

Serves 6-8
Preparation time overnight
Cooking time over 2 hours

Ingredients
For the pork belly
1.8kg/3lb 12oz belly pork, skin on
4 tbsp cider vinegar
3 tbsp pork dripping or butter
8 bay leaves, crushed
8 garlic cloves, finely chopped
1 tbsp crushed black peppercorns
2 tbsp sea salt
For the root vegetables
4 parsnips, cut into quarters
6 whole, peeled shallots
1 whole head of garlic, peeled and sliced in half
400g/14oz carrots, cut into quarters
3 sprigs fresh thyme
1 tbsp olive oil
250g/9oz baby leaf spinach
To serve
400ml/14fl oz pre-made red wine gravy

Method

1. The night before, boil a kettle and pour the boiling water over the pork skin. Pour the cider vinegar onto the meat and rub all over thoroughly.
2. Place the joint on a plate covered with kitchen paper, in the bottom of the fridge, overnight.
3. Preheat the oven to 200C/400F/Gas 6.
4. Rub the dripping or butter, crushed bay leaves and garlic all over the pork. Season with black pepper and sea salt and set aside.
5. Place the pork skin-side up on a wire rack that fits over an empty roasting tray.
6. Place the pork into the oven and roast for one hour and then reduce the oven temperature to 180C/350F/Gas 4.
7. Meanwhile, for the root vegetables, place the prepared vegetables into a clean, sturdy roasting tray and add the thyme, olive oil and a glass of water. Mix all the ingredients well in the tray.
8. Remove the empty tray underneath the pork and carefully spoon over any fat that has gathered in the bottom of the tray over the vegetables.
9. Place the pork on the wire rack over the vegetable tray and transfer back into the oven.
10. Roast the pork and vegetables for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.
11. Remove the pork and vegetables from the oven. Place the pork on a carving board and allow to rest for 15 minutes in a warm place.
12. Remove the vegetables from the tray and transfer them into a serving bowl. Place the spinach leaves into the bowl, mix into the vegetables and also keep warm.
13. Spoon off any fat in the vegetable tray leaving the cooking juices behind. Place onto a hob on a medium to high heat and add the pre-made red wine gravy, mixing the juices and the gravy together and bring up to the boil.
14. Carve off the crackling in one piece and, using a sharp knife, cut into portions. Carve the pork belly into slices.
15. Serve the sliced pork with the roasted root vegetables and gravy.

you must make my slow roast shoulder of pork recipe, basted with honey and soy

oh my god it is rapturous

will have a look for it
hold on

hmmm... you may or may not know what a dim view I take of pre-made gravy, however apart from that is ou nds delicious

definitely get 6lbs of pork. you won't regret it

sorry to hijack chipo .. have to say DH keeps waffling on how belly of pork is his favourite .. but it sounds so gross I couldn't ever buy it .. but then I grew up with Ox's tongue etc

I'll have to look it up in my special chef-to-the-stars notebook. Will post it over night. It's vair vair vair nice

Thanks think I will be getting 6 lbs.

when you say overnight suzy do you mean in the next couple of hours?

I can't get to it now as it is in the Fragrant Boys' room

let me have a think........

well you score the fat, natch, you make a marinade of dark soy sauce, olive oil, crushed garlic, juice of one orange and some honey. You rub sea salt in to the rind, you turn the oven up to 200 degrees plus and put the pork on some foil on to a roasting dish. Brush the marinade on the pork, roast on hight for half an hour, basting every 15 minutes, then turn oven down to about 150 degrees or a bit less and keep basting that beast for an hour and a half every 15 minutes then wrap the foil around it, enclosing it in a silvery envelope and leave it alone in the 150 degree oven for a further hour or more if you like, I mean over night if you want to.

The meat will fall apart in your hands.

droooooooooooooooooooooooooooool

god, I love the attention cooking pig brings me

Before we put the paving down and sort out the garden around the new Wong Wing, I want to dig a pit and cook a half a pig Polynesian style over hot stones. Free-Range organic, of course.

thanks suze ... don't have oranges, would lemon substitute?

Nope

get yerself to the corner shop and get an orange

Hey pork girl, how come you are not on msn??