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  1. #26
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    bsnub's Avatar
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    Well she cooked the salt pork tonight. Her first attempt at making it and she must not have boiled it long enough. Way to salty to eat. Had to make friend rice instead.

  2. #27
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    ^why, Thai pork is quite nice and easy to prepare. I have a 500 gram fillet marinading in oil onions, garlic and spices right now. 20 minutes at 200C and I will have a great small roast for dinner.

  3. #28
    I am in Jail

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    Post a pic

  4. #29
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    No idea about salt pork, but what I would do with pork belly is.

    Lay some roughly chopped carrots, celery, onion and apple in a baking dish with some fresh herbs (probably a lot of thyme, marjoram and bay leaves). Also some whole pepper corns in there too.

    Score the fatty side of the pork and rub course rock salt into the fat.

    Push the meat into the chopped veg, making sure the veg is pretty evenly distributed and that the pork is either touch the bottom or close enough.

    Cover with maybe 3 parts pork stock to 1 part apple cider, so that the liquid some to JUST below the top of the fat.

    Cover in foil and stick in the oven for maybe 2 hours (about 180c), then remove the foil and cook for about another hour at the same temperature.

    Remove the pork and place it back in the oven (turned off). Take the herbs out and blitz the veg/stock/fat mix. Strain and put into a sauce pan to reduce down until a slightly sticky consistency. It WILL need seasoning at this point.

    Serve with whatever you fancy. I'd probably go for mashed potatoes (milk, butter and some wholegrain mustard) and some random veg (maybe baby carrots and sugar snap peas)

  5. #30
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    Disclaimer - I've never cooked the recipe above, and have never seen a similar recipe done like that. So it might be shit. It will probably be shit. Sounds good though, doesn't it?

  6. #31
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    Quote Originally Posted by bsnub View Post
    My lady who is a chef is parboiling it for tomorrow. As an American BBQ guy this is weird to me. Can the British lads chime in please.
    To answer your question.

    Soak for 48 hours in equal amounts of water displacement and cook as normal.

  7. #32
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    Quote Originally Posted by YMNSTT
    Sounds good though, doesn't it?
    Yes!

    Quote Originally Posted by 12Call
    Soak for 48 hours in equal amounts of water displacement and cook as normal.
    Cheers!

  8. #33
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    Quote Originally Posted by Dillinger
    belly pork
    great for making Bosch a Ukrainian dish.
    with 1 onion, 4or5 beetroot shredded, some carrot, cabbage, chili if you like, (cook for 45 mins.)
    and then final 2 minutes pour in a tub of sour-cream.

    Great for the winter months.

  9. #34
    POTUS HOCUS
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    Quote Originally Posted by billy the kid
    great for making Bosch
    not to nitpick the Bosch were visitors1940-44 to Ukraine, I think you may be referring to Borscht a classic slav beetroot broth recipe

    Ukrainian Red Borscht Soup Recipe - Allrecipes.com

    So famous that Milton Berle used to call teh Jewish resorts of the Catskills where many comdeians learnt their trade

    The Borscht Belt

    Borscht Belt - Wikipedia
    https://en.wikipedia.org/wiki/Borscht_Belt
    Borscht Belt, or Jewish Alps, is a colloquial term for the (now mostly defunct) summer resorts of the Catskill Mountains in parts of Sullivan, Orange and Ulster counties in upstate New York. Borscht, a soup associated with immigrants from eastern Europe
    I used to have a job at a calendar factory.
    I got the sack because
    I took a couple of days off.

  10. #35
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    Borscht ; 1st time i've seen it spelt. learn summit every day.

    like nazda rollya buddy.

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