Another bit of Belly!

[tim]

The cross cutting worked very well.

[tim]

[lolabelle]

as usual your culanary delight look good enough to eat(and ask for 2nds)!!

I struggle to get my crackling so crispy, I love belly pork so will try cross hatching next time  ;D ;D ;D

[flossy]

 


  Tim, some say salt the crackling when oiled, some say when dry ?

  What do you  reccomend ?

   Looks really good,

   floss xxx

[OllieC]

Tim - looks delightful! - Did you use a Stanley knife on that? That's HFW's tip which I've found really helpful... along with the fact that it's really hard to overcook Belly...

Edited to add - but I have managed!

[portsmouth30]

A tip for really good crackling is to take it out the oven about 20mins before the end and to rub a little lemon juice into it, have used this in restaurants for years

[tim]

Crackling? Luck! Not uncommon to have to grill it for a minute.

No guru on this but I do salt & this one had Bay & Garlic oil rubbed in. It had about 1 hour 20.

Cold tonight - crackling saved for later - though still crisp cold - & bones for spicy spare ribs.

[Hyacinth]

Ooooo Tim, I'm drooling....but errr...how many statins do you take every day? :o Rosebud and I mourn the carefree cooking/eating we used to do :(

When I dice with death and cook belly, I cross-hatch, rub with salt and oil, too, but I'll certainly take on board portsmouth's tip to rub in some lemon juice near the end of the cooking.

I'll report back after Christmas 8)

[rosebud]

Crackling, is a must on Christmas day, only a SMALL piece mind!!.
that looks good Tim, Enjoy.

[tim]

Ollie - yes!

Hyacinth - I am prescribed Simvastatin to balance the excess!!

[Hyacinth]

....so am I Tim :-\..I don't think it would be man enough for the job when confronted by your belly crackling tho :D