Pork Belly Slices

[chuzzlewitchewit]

Hi all, has anyone got a good recipe for pork belly strips please?

I usually grill them for around 20 minutes but they're always so tough. I'd like to get them to fall apart like they do when I've eaten them in a restaurant before but still have crispy fat.

Thank you in advance :)

I usually mix a bowl full of spices and rub into the meat. Dash of oil and cook slowly in oven rather than grill.

I always cook them in a slow cooker for about 4 hrs with different rubs.

@hippolyta thank you! Do you know what temp and time roughly? I've only recently started buying them but they're so reasonable

In the oven gas 6 for 40 minutes is how I cook them.

Flavour depends on sides and what I have in the cupboard. Sometimes just salt rubbed into the fat and then olive oil, other times a dry spice mix. If I want a wetter sauce like bbq then I add that 5-10 minutes before the end of cooking.

Reduce cooking time by 5-10 minutes if they're really skinny slices. I try to buy the bigger slices when I can but sometimes they're a bit meagre.

@Harp1977 that sounds lovely, I'm always worried about leaving the slow cooker going whilst I'm at work though

I smother the pork belly slices in mustard and sage then lay in a dish and cover with apple juice. Put in a low oven for two hours. Remove from the dish and lay on a baking tray. Turn the oven heat up and cook until browned and crispy. Takes maybe twenty minutes but keep an eye on them and turn them over.

For something a bit different, this Diana Henry recipe is good.

www.bbcgoodfood.com/recipes/arroz-al-horno-baked-rice/amp

Hmm 20 min sounds a lot. I grill until the juiced are just about not pink any more - test every so often. Prob 5 min each side?? Usually with oil or some kind of marinade on them. They are also brilliant cut into chunks and stir fried, or marinated and barbecued.

Forgot to say when you cook them in the apple juice, you have to cover the dish with foil or the liquid evaporates totally

Thank you all for your replies, they all sound amazing. @minipie yes they're nice stir fried aren't they. Thinking of having them with mash and veg, @Comedycook mustard sounds nice, would sage and onion work with gravy do we think?

Yeah I think so. You actually can't taste the mustard particularly. It just gives a bit of background flavour. I serve it as a roast dinner with roast potatoes, veg, gravy and Apple sauce

However you do it though I think you need to slow cook it in liquid to get it tender then crisp it up

For really juicy pork with crispy skin....
Get the whole unsliced belly and cook low-and-slow following Nagi's Slow-Roasted Crispy Pork Belly recipe at recipetineats

I remove fat then cook slices either in slow cooker or instant pot with black treacle or kecap manis, chilli flakes, soy, sesame oil, rice wine vinegar, star anise. Crisp fat separately under grill or in oven.

Delia also has a lovely recipe in Frugal Food - think it's called devilled pork slices - doesn't crisp fat though.

Thank you all for your suggestions I marinated in oil, mustard, garlic, s&p and sage and onion seasoning, cooked at 140 then blasted them at 240 fan to crisp them up. They were amazing 👍🏻

Chinese red braised pork belly is gorgeous. I like to keep rind on, braise rind side down first to soften it, then turn rind side up and if necessary grill to get it nice and crisp.

As @GrumpyPanda - Hong Shao Rou

also another Chinese braised pork dish - Tau yu bak.
I also like to put deep fried tofu puffs in (which soak up the sauce like a yummy sponge), and add thick slices of ginger to the pot whilst braiding the meat. I also add chestnuts, although this might just be a family thing, as I haven’t seen other people do this.

I cooked it a little longer tho

I cut them into small squares and boil them for 10 mins ( this but is stinky) then cost them in a sticky Chinese bbq sauce and put them in the oven for about 30 mins. This makes them lovely and tender, but with crispy edges.

@chuzzlewitchewit sorry to drag you back to this but they sound great - can you remember how long you did the low roast for??