the best recipe for belly pork?

Answer 1

Loads of recipes here:

http://www.google.com/search?hl=en&q=Belly+Pork+Recipe

Enya <3

Answer 2

Braised belly of pork

Ingredients
1 x 1kg/2¼lb piece of belly pork
1 orange peel
10 juniper berries
1 star anise
10g/½oz peppercorns
10g/½oz ginger peel
1 onion, cut in half and stud each half with 3 cloves
6 shallots, peeled
4 carrots, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm/2in pieces
1 tsp chicken bouillon
1L/1¾pt chicken stock
bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3L/5¼pt water



Method
1. Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel into a piece of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of water and bring to the boil.
3. Immediately reduce to a very gentle simmer and be careful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vegetables off through a colander or sieve, keeping back the bouillon (liquid).
8. Cut up the vegetables into smaller pieces and then place back into the strained bouillon along with the sliced belly of pork.

To Serve:
1. Simply reheat the meat and vegetables in the bouillon and place some crushed new potatoes (see separate recipe for Cornish Crushed Potatoes) into the middle of a large bowl.
2. Garnish the vegetables around and then place three slices of belly pork on top of potatoes and finish by ladling the cooking juices over and around.

Note:
Simmer the belly of pork, but do not boil whilst cooking.
It is also easier to slice the belly cold than when it is hot.

Answer 3

If you are referring to Belly Draft, put about four slices "according how big they are", on to kitchen foil on a edged baking tray. Prepare the meat by seasoning, wrap the belly draft loosely. In the meantime you should have preheated your oven to (190-200 c-375f-electric) (gas-5).
Cook for 25 minutes, then open the foil, be careful of some steam, put back in the oven with the foil open,for about 20-25 minutes till it goes crispy." make sure it is fully cooked",if not put back in to the oven till you think it is cooked .
Serve as a roast dinner or with flavoured rice. enjoy.

Answer 4

their love affair with the exquisite fat of the hog.

The story by Julia Moskin in the New York Times' Dining Out section last week began: "Ten years ago, pork bellies were about as likely to appear on a fancy New York restaurant menu as sorghum or feed corn. Bacon in its raw, uncured state, pork belly is the fattiest part of the mature hog, thick stripes of pure white fat and rosy meat. New York chefs have, of course, long used bacon (and its European cousins pancetta, lardons and ventreche) discreetly, or as a garnish. They have been even more discreet about pork bellies. But now, pork bellies, along with other rich, unabashedly fatty cuts of the pig, have landed right on the menu. The futures market looks fat and happy."
Glory be and praise the much maligned Hog!!---"Prochetta with sauted potatos" Recipe---ingredients---
5kg/11lb piece of pork belly - ask the butcher to remove the ribs and trim off
the excess fat
25g/1oz coarse salt
leaves from a large branch of fresh thyme
needles from a large branch of fresh rosemary, roughly chopped
a large bunch of fresh sage leaves, roughly chopped
1 tbsp fennel seeds (if you are lucky enough to find wild fennel, use it
instead, finely chopped - its flavour is unique)
8 garlic cloves, finely chopped
2 tbsp olive oil
6 tbsp runny honey
freshly ground black pepper
For the sautéed potatoes
400g/14oz small new potatoes, scrubbed and halved
6 tbsp olive oil
8 garlic cloves, unpeeled and squashed
4 sprigs of rosemary
salt
freshly ground black pepper



Method
1. Preheat the oven to its highest setting. Lay the pork belly skin-side down.
2. Sprinkle the salt and coarsely ground black pepper over it, rubbing them well into the meat with your finger.
3. Leave to rest for ten minutes so the salt and pepper settle well into the meat. Then sprinkle the herbs, fennel seeds and garlic evenly over it.
4. Next tie up the meat. You will need ten pieces of string, each about 30cm/12 inches long. Carefully roll the meat up width-ways and tie it very tightly with string in the middle of the joint. Then tie at either end about 1cm/½ inch from the edge and keep tying along the joint until you have used up all the string. The filling should be well wrapped, if any excess filling escapes from the sides, push it in.
5. With your hands, massage one tablespoon of the olive oil all over the joint. Then rub the remaining salt and some more black pepper over it.
6. Grease a large roasting tin with the remaining olive oil and place the pork in it.
7. Roast for ten minutes, then turn it over. After 15 minutes, reduce the oven temperature to 150C/300F/Gas 2 and cover the meat with aluminium foil. (If you like the crackling very crisp, don't bother with the foil, but remember that the porchetta needs to be sliced thinly and crispy crackling will make this difficult.)
8. Roast for three hours.
9. Remove the joint from the oven and coat with honey, drizzling some of the juices from the roasting tin all over it too.
10. Insert a fork in either side of the joint and lift it on to a wooden board. If you are serving the porchetta immediately, place the roasting tin on the hob and stir with a wooden spoon, scraping up all the caramelised bits from the base of the tin, until the juices from the meat reduce and thicken slightly. Slice the joint thinly and serve with the sauce. Alternatively, leave the meat to cool and slice when needed. It will keep for up to a week in the fridge.
11. For the sautéed potatoes: cook the potatoes in boiling salted water until tender, then drain.
12. Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes. Allow to colour on all sides over a fairly high heat, stirring now and again to prevent them sticking to the pan.
13. Season with salt and freshly ground black pepper and serve with the porchetta.

Answer 5

not sure if you mean belly pork slices. roast them in th oven until really crisp.

Answer 6

marinate it in soysauce, lemon, pepper, garlic and little bit of salt then grilled until fully cook.

Answer 7

Try the following

Belly Pork Strips in Barbecue Sauce
3 lb (1.35 kg) belly pork, trimmed and cut into 8 thick strips (trimmed weight 2 lb 8 oz/1.15 kg)
1-2 tablespoons olive oil
1 medium onion, chopped small
freshly milled black pepper

For the sauce:
5 tablespoons dry cider or wine
5 tablespoons Japanese soy sauce
1 heaped tablespoon tomato purée
1 heaped teaspoon ground ginger
1 fat garlic clove, crushed
1 tablespoon light soft brown sugar
Pre-heat the oven to gas mark 6, 400°F (200°C).

First of all, make sure the strips of belly pork are absolutely dry by patting them with kitchen paper. Then rub each one all over with olive oil and season with freshly milled pepper (but no salt because of the sauce). Now pop them into the roasting tin, tucking the chopped onion in among them and sprinkling them with a few more drops of oil. Place the tin on the highest shelf in the oven and let them cook for 30 minutes. Meanwhile, make up the barbecue sauce simply by whisking all the sauce ingredients together until blended thoroughly. When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin, then pour the barbecue sauce over the pork and cook for a further 25 minutes, basting frequently.

or Roast belly of pork with root vegetables
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

or Aromatic pork belly hot pot
1.5kg/3lb 5oz belly pork, with rind still on
570ml/1 pint pork or chicken stock (if available, otherwise water)
12 spring onions
100ml/3½fl oz light soy sauce
75ml/2½fl oz Chinese rice wine
25ml/1fl oz rice wine vinegar
2 tbsp demerera (or light brown) sugar
3 star anise
10cm/4in piece of fresh ginger root, peeled and sliced in rounds
a good pinch of dried chilli flakes

Method
1. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander.
2. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again.
3. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent.
4. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty.
5. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through.
6. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat.

or Glazed five spice pork belly
6 medium shallots, halved
3 carrots, peeled and chopped
1 x 1kg/2¼lb piece belly of pork, skin on
500ml/17fl oz dry white wine
1 tbsp five spice powder
water to cover
3 tbsp runny honey
Maldon sea salt and freshly ground black pepper

Method
1. Preheat the oven to 150C/300F/Gas 2.
2. Place the shallots and carrots in a deep roasting tray or a very deep large pan.
3. Add the wine, pork belly and five spice powder and then cover with cold water.
4. Place the lid on the pot or place a sheet of tin foil over the roasting tin to cover.
5. Place in the oven to slowly braise for 4-5 hours, until the bones can easily be separated from the meat. Remove from the oven and allow to stand and cool in the cooking liquid.
6. Turn up the oven to 220C/430F/Gas 7.
7. When the pork belly is cooled, drain off the cooking liquid. Remove the top layer of skin, leaving exposed a very thin layer of fat on the meat.
8. Using a sharp knife, score a diamond shape into the fat and rub in the honey.
9. Place in the oven and cook for 10-12 minutes, until the meat is cooked through, golden in colour and slightly crispy on top.
10. Sprinkle with a little Maldon salt and coarsely ground black pepper and serve hot or cold