Belly Pork Slices.

[lottiejenkins]

I got some belly pork slices when they were on offer, they are in the freezer and i plan to get them out to cook them on Friday night. Ideas please? Ive done them before in cider but am lacking inspiration!

This looks yum

Confit of pork belly with braised cabbage and mash

Ingredients

For the slow roasted pork
2-3 tbsp duck fat
1 Star anise
2 sprigs Rosemary, roughly chopped
6 garlic cloves, roughly chopped
12 Black peppercorns
1kg piece pork belly, bones removed
1 lemon, juice only

For the braised red cabbage
1 Red cabbage, cored and chopped
2 Granny Smith apples, peeled and diced
14ml apple brandy
1 large onion, chopped
15ml cider
25g unsalted Butter

For the mashed potatoes
200g warm mashed potatoes
30g Butter
handful finely chopped Sage

1. Preheat the oven to 150C/gas 2.

1. Place the duck fat in a roasting tin and add the star anise, rosemary, garlic, peppercorns and a sprinkling of salt.

1. Place the flat sheet of pork on a board and use a sharp knife to take off a very thin layer of skin. Leave the skin to one side for crackling. Use the knife to make a criss-cross pattern in the top of the belly and place in the roasting tin. Cook for about 3 hours until the pork is cooked through. Remove from the oven and leave to rest in a warm place.

1. To make the braised red cabbage: place the red cabbage, apple, apple brandy, onion and cider in a flame-proof casserole dish. Dot with the butter. Cover and bring to the boil. Cook gently for 1 hour 30 minutes over a low heat, stirring now and then.

1. Preheat the grill.

1. Thinly slice the reserved pork skin and place this under the hot grill until crisp.

1. Stir the butter and chopped sage into the warm mashed potatoes, season with salt and freshly ground black pepper.

1. To serve: slice the pork and arrange on plates with a slice of crackling. Serve with the braised red cabbage, mashed potatoes and vegetables such as leeks and carrots if desired.

Ooooh Norks That is the recipe that I used last Sunday - I must admit that I used pork chops and reduced the cooking time slightly but it was really tasty.

Would definitely recommend it

can't remember exactly how I cooked them last time, but I think it was a pretty simple braise with onions, celery, carrots or whatever I had at the time, in veg or chicken stock. I do remember I added star anise for the first time and that gave a really lovely flavour

Fabulous roasted till crispy then served with noodles and stir fry veg.

I do a chinese pork fried rice.

Stir fry chopped pork, then remove. Then in the oil, stir fry some veg, such as finely chopped onions, peppes and carrots til soft. Then add cooked rice and some thawed peas if desired and soy sauce and stir well. Then make move rice and veg mix aside to make well in center of rice. Add a bit of sesame oil into well, heat til sizzling and add some seasoned beaten eggs. Cook till set then stir into rice with veg until all is hot. Season to taste. Yummy! DD1-9 begs me to make this.

Oops, forgot to say to add the pork back when adding the rice.