All posts tagged: pork belly

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Roast Pork Belly with Apples, Cavolo Nero & Marcona Almonds

I am up to my oxters in bacon and pork belly, testing recipes and cures for my next book, Project: BACON, and making bacon boxes to send to people who subscribed for them. Something had to give, and today, it was me. I stole 1kg of the pork belly earmarked for a cure that would transform it into chilli bacon, and roasted it instead. I needed it. I had too much wine last night and I am pretty fragile (er, maybe hungover) today. It is a typical routine really: work hard, play hard, fall over, roast some pork belly. I love the stuff and it is so comforting. I have two pork belly recipes in Comfort & Spice, and one is a slow roast over 6 hours, but at 11am I decided that I wanted it and I wanted it NOW so this is the quicker version which results in a firmer meat, and not a tender yielding meat that results from the slow roast. A few years ago I was going through a pretty …

Spiced Roast Pork Belly

Spiced roast pork belly you say? Not a cut of meat you’ve seen here before? A new direction for Eat Like a Girl? I jest. I have more than over blogged pork belly, but I tried a new spice mixture and a new way of cooking it, and it was delicious, so I thought that I would share. I had no intention of blogging it so I didn’t make an effort with the photos, however, the taste proved delicious, and I thought, hey, I should really be blogging more frequently anyway, and this is worth talking about. I had pork belly in the fridge, 1kg, a really nice piece I got from a local enough butcher, with the bone still in. I asked the butcher for pork belly, and he asked if I wanted tenderloin. Huh? No, pork belly. Was I sure? Did I want to eat all that fat? Did I like the flavour in the fat? Hell, yeah. Gimme some pork belly please! I’ll get tenderloin another time. I had guests staying and …

Roast Pork Belly, cooked simply

It’s fair to say that I like pork belly. Just a little. Or, is that alot? Yes, it is. ALOT. It’s such a fine cut of meat, packed full of flavour and with that gorgeous crispy crackling as a bonus. It’s cheap too! I’ve blogged about it in the past (Slow Roast Pork Belly with Cider & Lentils), and it occured to me recently that I ‘ve never blogged about doing it simply without wine or cider, herbs or spices, just au natural. Now, there’s a petit oversight and one which I’ll rectify now. There are a couple of important things about cooking pork belly. Start it off at a very high temperature, to wake up that crackling and get it moving. Then turn down the heat and roast it long enough to render out the fat. Then blast that sleepy crackling under the grill so it blisters and crisps, almost aching and arching with the effort. I got another great new tip recently from one of my many cookbooks. Before roasting, pour some boiling …

Savoury Pork Belly, Savoy Cabbage & Noodle Soup

Sometimes, the very best dishes arrive as a surprise, twisted children of the products of our store cupboard and leftovers. It’s always a pleasure when something tasty and comforting arrives as a product of these rushed confections and today’s dinner was this. Most readers are familiar with my pork belly obsession as are my friends, who are capitalising on this now. Of course I love cooking it for them, but it’s gone to the stage where I am cooking so much, I actually have leftovers! In truth, this is mainly because I am cooking a lot more of it, as I want it for sandwiches. I adored the pork belly sandwiches at Konstam, but I am not working nearby anymore and no longer get my regular fix. (I’ve really got to exercise a lot more to compensate for this regular fat influx. What to do about the arteries? I use a lot of olive oil. That’s ok? Right? No? I’ll balance it with healthy veggie dishes, promise.) So, today, I was faced with a mountain …

Lunching at Konstam in King’s Cross

Regular readers and fellow twitterers will know that I am a big fan of pork belly! An inexpensive but delicious cut of meat, that is transformed into a thing of crispy wonder when given the right amount of care and attention. Spiced with star anise or sweetened with cider and sporting a crispy coat of crackling, it is one of my favourite things to eat in this world. So, you can imagine my delight when a restaurant local to work started serving pork belly sandwiches at lunch time. Not just any restaurant either, but Oliver Rowe’s Konstam at the Price Albert, a restaurant where most of the produce (where possible) is sourced from within the M25. Many of you will be familiar with it from the TV show, The Urban Chef, that tracked the setup and opening of this fine establishment. Prior to opening Konstam at the Prince Albert, Oliver ran a cafe of the same name (Konstam). of which I was a big fan and I was disappointed when it closed in favour of …

Slow Roast Pork Belly with Cider & Lentils

And now it’s November. It’s dark and cold, it’s been quite wet. That’s ok though, life is all about balance, the rough with the smooth, the highs with the lows, the summer with the winter, and I embrace it. Well, most of the time and maybe not the rain, I had enough of that growing up in Ireland! I’ve had a busy few months leading up to this, new flat, new job, new everything it seemed, and now that everything is starting to settle, well almost, I took some time this month to experiment, a little, and indulge alot. It’s been a month for comfort food. Comfort food is at once a friend and an enemy, that first spoonful is so lovely, but by the end, I can start to hate it as I’ve usually eaten way too much. One of the exceptions to this rule is slow roast pork belly, which never grows tired. In fact, I only wished I’d roasted double so that I could have eaten it for the week and not …