tag:blogger.com,1999:blog-20759216.post115709451265897523..comments2024-01-24T16:07:28.202+01:00Comments on Cook (almost) Anything at Least Once: Slow-Roasted Spiced Pork BellyHaalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-20759216.post-89310086916674798602018-03-14T21:53:55.553+01:002018-03-14T21:53:55.553+01:00I discovered this a few years ago and keep coming ...I discovered this a few years ago and keep coming back to it. It's one of the best recipes I've ever made. I often put some chopped apples and onions under the roasting meat as it helps make a fantastic gravy. Thanks for this recipe.Anonymoushttps://www.blogger.com/profile/13654047312494589364noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-76450858422354095172011-08-20T08:45:35.775+02:002011-08-20T08:45:35.775+02:00I have tried this and going back for a second time...I have tried this and going back for a second time tonight ..delicious and on here to check my ingredients . Do yourself a favour and try it ..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-20059198047488978192011-04-11T15:23:02.579+02:002011-04-11T15:23:02.579+02:00Thank you so much for sharing this -- I've mad...Thank you so much for sharing this -- I've made it twice now, and I can't believe how something so special and tasty can be so easy. I wanted to mention an experience I had while making it -- I foolishly added cool water rather than warm/hot, and it cracked my baking dish :-(Jesshttps://www.blogger.com/profile/04362429716469975263noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-72894308997529822722010-10-31T06:18:56.563+01:002010-10-31T06:18:56.563+01:00Thanks Anon - happy to hear!Thanks Anon - happy to hear!Haalohttps://www.blogger.com/profile/16166998694934446672noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-30821693215044825372010-10-18T02:27:55.216+02:002010-10-18T02:27:55.216+02:00Just made this in NYC. Served over pasta, collards...Just made this in NYC. Served over pasta, collards, white beans, tomatoes, onions, garlic etc. Absolutely fantastic.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-31677057764447301992010-03-12T13:32:28.674+01:002010-03-12T13:32:28.674+01:00Hi Ryan - for fan forced you'll need to decrea...Hi Ryan - for fan forced you'll need to decrease the temperature and probably add a little more water to stop it from drying out. If you already adapt roast recipes for the fan forced just apply those changes.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-6775740500357766632010-03-12T02:19:44.143+01:002010-03-12T02:19:44.143+01:00You all really have my mouth watering!!! I had po...You all really have my mouth watering!!! I had pork belly for the first time in NY at Tom Colichios restaurant. It was out of this world and I finally found a butcher in Chicago selling this. I'm truly excited. Going to follow this recipe. Any thought on using convection? Thanks!!!Unknownhttps://www.blogger.com/profile/08909060611635245472noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-84547230144145168402009-11-19T05:45:54.311+01:002009-11-19T05:45:54.311+01:00This is a great recipe. Made it several times. My ...This is a great recipe. Made it several times. My dinner guests request it now in advance. Thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-48313136741299770632009-08-27T00:38:03.327+02:002009-08-27T00:38:03.327+02:00Following up my earlier comment, I don't know ...Following up my earlier comment, I don't know what you think Haalo, but when I cook it I use a little more water and keep it topped up just so that the dish doesn't dry during cooking. In that way, the juices don't burn on the dish and following cooking you can de-glaze the dish using water, skim the fat and make a lovely gravy.<br /><br />I like to serve it with Mashed potato and Banksmannoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-11592395159318482482009-06-23T14:58:55.214+02:002009-06-23T14:58:55.214+02:00Thanks Anon, now that is great sign!Thanks Anon, now that is great sign!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-24071134725352133402009-05-12T01:05:00.000+02:002009-05-12T01:05:00.000+02:00I have cooked this many times now for friends wit...I have cooked this many times now for friends with great success. In fact they have requested it when coming for dinner!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-36520252419885858482009-04-21T10:09:00.000+02:002009-04-21T10:09:00.000+02:00I have a very simple regular gas oven - fan forced...I have a very simple regular gas oven - fan forced will require an reduction on the temperatures (about 20C) and cooking time. For the initial cooking with high heat let your eyes be the guide and when the skin is crisp drop the temp to 150C and then continue with the recipe.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-81064587584274921522009-04-21T10:01:00.000+02:002009-04-21T10:01:00.000+02:00Hi Haalo,
I'm going to try your recipe tomorrow ni...Hi Haalo,<br />I'm going to try your recipe tomorrow night and was just wondering if your oven temperatures are for a fan forced or regular oven?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-32693448469652488202009-04-04T03:22:00.000+02:002009-04-04T03:22:00.000+02:00Thanks Emma - I'd probably skip the rice, but gree...Thanks Emma - I'd probably skip the rice, but greens and salads are fine. It is a rich dish so it's nice to have something a little lighter to go with it.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-91686823691171882782009-03-30T07:37:00.000+02:002009-03-30T07:37:00.000+02:00looks delicious!what would you recommend serving i...looks delicious!<BR/>what would you recommend serving it with? rice and asian greens maybe?emmahttps://www.blogger.com/profile/09866044610027447451noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-91879901848054207602009-03-26T11:55:00.000+01:002009-03-26T11:55:00.000+01:00Thanks Jackie - nothing beats good cracklingThanks Jackie - nothing beats good cracklingHaalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-6592221240876155172009-03-20T11:23:00.000+01:002009-03-20T11:23:00.000+01:00Made this last week and ready to do it agin. It wa...Made this last week and ready to do it agin. It was wonderful - the first fast cooking is the trick, I think, the crackling was superb!Unknownhttps://www.blogger.com/profile/17754986826742174059noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1119550420907041872009-01-21T13:29:00.000+01:002009-01-21T13:29:00.000+01:00Great news Banksman - thanks for letting me know!Great news Banksman - thanks for letting me know!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-19774819271035392192009-01-20T23:57:00.000+01:002009-01-20T23:57:00.000+01:00This is an absolutely fantastic recipe. Thanks for...This is an absolutely fantastic recipe. Thanks for posting it. I was looking for something which included spicing, slow roasting and most importantly "pork belly" on google and tried this and will definitely do it again! So simple as well!<BR/><BR/>I told someone at work about it and they'd cooked it within a couple of days and agree!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-18393793823418448412009-01-09T03:38:00.000+01:002009-01-09T03:38:00.000+01:00I used a box cutter/utility knife to score the ski...I used a box cutter/utility knife to score the skin - you only want to cut through the rind but not the underlying fat.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-66678250972175548472009-01-07T22:56:00.000+01:002009-01-07T22:56:00.000+01:00What do you use to score the skin and how deep? L...What do you use to score the skin and how deep? Looks wonderful!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-18532825655553990672008-12-03T11:45:00.000+01:002008-12-03T11:45:00.000+01:00Thanks Jay - hope you enjoy it!Thanks Jay - hope you enjoy it!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-5130057533010276702008-12-02T19:02:00.000+01:002008-12-02T19:02:00.000+01:00Just ordered a belly from local butcher. This rec...Just ordered a belly from local butcher. This recipe is on the agenda for the weekend. Many thanks and I love the site and I'm into Nose to Tail eating.<BR/><BR/>Chow OnJay Chttps://www.blogger.com/profile/09951694298492207834noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-60656873424319909072008-06-22T13:47:00.000+02:002008-06-22T13:47:00.000+02:00Hi Matt - I hope you enjoy it!Hi Matt - I hope you enjoy it!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-79546266575647450432008-06-22T08:56:00.000+02:002008-06-22T08:56:00.000+02:00Have this recipe in the oven now, just turned the ...Have this recipe in the oven now, just turned the oven down to 170 and added the water. I don't think I can wait another two hours!!! Will post back how it went, this is my first crack at it...reckon (based on the smell) it may become a regular.<BR/><BR/>Cheers<BR/>MattAnonymousnoreply@blogger.com