Comments on: Spiced Roast Pork Belly

By: Spice Rubbed Pork Chops Recipe | Guilty Kitchen

Spice Rubbed Pork Chops Recipe | Guilty Kitchen — Mon, 28 Feb 2011 15:30:26 +0000

[...] Crusted Sturgeon on Wright Food Spiced Roast Pork Belly on Eat Like a Girl Honey Pecan Pork Chops on Sugar and Spice Asiago Crusted Pork Chops on Back to [...]

By: Farewell to 2009! Another Year Over [Part 3] « eat like a girl

Farewell to 2009! Another Year Over [Part 3] « eat like a girl — Sun, 03 Jan 2010 14:46:54 +0000

[...] friends gave me lots of opportunities to cook. Pea soups, spiced roast pork belly, chickpea and pomegranate salad, burnt aubergine, peppers and tomato salad, lentil & spinach [...]

By: Christmas Day Eating « Tamarind and Thyme

Christmas Day Eating « Tamarind and Thyme — Sat, 26 Dec 2009 13:27:41 +0000

[...] salt and fennel and chili and cooked on a layer of onion and garlic, pretty simple and inspired by Niamh’s version. It was fabulous but if it’s one thing I learned this year, I prefer a flat slab of pork [...]

By: Luiz Hara

Luiz Hara — Mon, 21 Dec 2009 20:54:15 +0000

I love pork belly, I used to take pork crackling to school in my lunch box! Delightful recipe, thanks for sharing!

Luiz @ The London Foodie

By: asiajo

asiajo — Mon, 05 Oct 2009 14:57:04 +0000

wow this looks great!

By: A little cookery course « eat like a girl

A little cookery course « eat like a girl — Tue, 22 Sep 2009 10:26:50 +0000

[...] this may not have been terribly clever, but it was a birthday celebration. We started with the spice rub for the pork belly (recipe here), preheated the oven, prepared the pork as I always do, some boiling water on the skin to start the [...]

By: Paul

Paul — Mon, 20 Jul 2009 09:54:26 +0000

Great recipe, thank you – I love pork belly, usually cooking it chinese style – char sui.

I’m keen to try different flavours and rubs, looking forward to trying this!

By: Lisa-Marie

Lisa-Marie — Sun, 19 Jul 2009 15:36:26 +0000

Hi! I just found your blog searching Pork Belly on Google. I knew I would like it when I read the words ‘Saturday KItchen’. I almost religiously watch it and Something for the Weekend!

Sadly, I am looking for a recipe to use with strips of pork belly rather than a whole one! hmmm!

By: Neil Davey

Neil Davey — Mon, 13 Jul 2009 13:30:30 +0000

Repeat after me: you can NEVER overblog about pork belly. I saw the same Saturday Kitchen – I’m one of the sad people who records it (but mostly so I can fast forward through the outdated cookery programmes and the past its sell-by omelette challenge) – and was eager to try it. Having read this post, I’m even eagerererer. Nice one.

By: them apples

them apples — Mon, 13 Jul 2009 11:07:55 +0000

Pork belly really is a glorious cut of meat, and I too am guilty of over-blogging about it.

I did a great version witgh five spice powder a couple of months ago, and an excellent pork loin with fennel, too. the fennel makes the meat absolutely sing. It’s a superb accompaniment to pork of all types.

i hope the exchange with your butcher was a mere aberration. A butcher should know the charms of a pork belly, and should be selling it to you as a prime cut, not trying to put you off. Poor form indeed.

By: Kerri

Kerri — Mon, 13 Jul 2009 08:33:05 +0000

Lovely! Those pepper flakes sound very good.

Have you ever tried a rub of fresh bay leaf, garlic, rosemary, salt, pepper, olive oil and lemon zest? I think it was Jamie Oliver originally but it’s very good, my favourite rub for pork actually. The bay leaf does make the meat go rather green but if you can get past that then it’s worth it.

By: mylastbite

mylastbite — Mon, 13 Jul 2009 00:30:13 +0000

Look fantastic!