Who Can Tell me What This is For?

Benton's, I'm jealous! Oh no, a TNF shirt! Next you'll be wearing a TNF pack...
 
Murphnuge said:
Benton's, I'm jealous! Oh no, a TNF shirt! Next you'll be wearing a TNF pack...
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LOL! For a second I thought TNF meant 'The Nuttinfancy' somethingorother. I have some North Face gear, and even a North face back. Most of my stuff is back from before you could buy it and a latte at the same place though.
 
averageiowaguy said:
LOL! For a second I thought TNF meant 'The Nuttinfancy' somethingorother. I have some North Face gear, and even a North face back. Most of my stuff is back from before you could buy it and a latte at the same place though.
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Yeah, just screwing with ya!
 
averageiowaguy said:
I'll be posting photos of the process as it progresses.
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I'll very much appreciate that.

The piece of belly I used was not the best. My butcher advised it wasn't fatty enough. They've ordered me an extra piece in for Friday as they too are making some thus week.

Is if difficult to come by a big slab of belly pork where you are, only I wondered about your mail ordering it?

Here's my piece of Percy...

PB285591.jpg


Had to remove the ribs myself....which worked out nice.

PB285597.jpg


I left the rind on this time and used a commercially available dry cure. My aim is to cold smoke this once cured.

The ribs are in a mix of shoyu, Thai sweet chilli sauce and 'five spice'. They should tide me over whilst I await my bacon fix!
 
scruffuk said:
I'll very much appreciate that.

The piece of belly I used was not the best. My butcher advised it wasn't fatty enough. They've ordered me an extra piece in for Friday as they too are making some thus week.

Is if difficult to come by a big slab of belly pork where you are, only I wondered about your mail ordering it?

Here's my piece of Percy...

PB285591.jpg


PB285597.jpg


I left the rind on this time and used a commercially available dry cure. My aim is to cold smoke this once cured.
Click to expand...

It was hard for me to get a whole pork belly for a while. I live in the middle of hog heaven. One would think pork bellies would be falling our of the sky here. I now have a locker that will give me pork bellies if I need them. I also bought my own hog this year so I've got the pork belly from that.
 
Ah is see. I thought that pig may have been long gone by now!

Have you tried making your own ham before? It used to be traditional to have a 'Yorkshire ham' at Christmas around these parts.

I found it can be a bit tricky to find a decent sized piece of belly for doing Chinese style or simple roast pork with crackling. Thankfully there are a couple of really decent butchers in town or at the local farm shop, that have really come up trumps.

I hope mine turns out as good as yours looked.

Best of luck!
 
scruffuk said:
Ah is see. I thought that pig may have been long gone by now!

Have you tried making your own ham before? It used to be traditional to have a 'Yorkshire ham' at Christmas around these parts.

I found it can be a bit tricky to find a decent sized piece of belly for doing Chinese style or simple roast pork with crackling. Thankfully there are a couple of really decent butchers in town or at the local farm shop, that have really come up trumps.

I hope mine turns out as good as yours looked.

Best of luck!
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You can buy whole pork bellies up my way. I've put some damage on the pig but there is still a LOT left in the deep freeze. The only thing ham related I have done is I made capicolla a couple years ago. It was pretty good. I'm considering buying a leg and doing it the old 'county ham' way.

What is Chinese style belly? I know that they will serve pork belly with the steamed buns. Is there another way?
 
Is it bad that as soon as I saw the picture I knew it was for making bacon. It was confirmed as I read on.
 
averageiowaguy said:
LOL! For a second I thought TNF meant 'The Nuttinfancy' somethingorother. I have some North Face gear, and even a North face back. Most of my stuff is back from before you could buy it and a latte at the same place though.
Click to expand...

Can't do that hear now...you have to walk out of one store and go in the one next door :)
 
i'm surprised everybody didn't know what this was. it's not like it's a turnip twaddler :>
 
averageiowaguy said:
You can buy whole pork bellies up my way. I've put some damage on the pig but there is still a LOT left in the deep freeze. The only thing ham related I have done is I made capicolla a couple years ago. It was pretty good. I'm considering buying a leg and doing it the old 'county ham' way.

What is Chinese style belly? I know that they will serve pork belly with the steamed buns. Is there another way?
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I'd hazard a guess that your 'county ham' is not too far off a Yorkshire ham. I'll have to see if I can dig out a 'reciepe' for it.

For the Chinese style belly I used this reciepe originally:

Rick Stein's Crisp Chinese Roast Pork With Steamed Rice

Serves 4-6

1 x 1.5 kg (3lb) piece of thick belly pork with the rind
1 tablespoon sichuan peppercorns
1 teaspoon black peppercorns
2 tablespoons maldon sea salt flakes
2 teaspoons five spice powder
2 teaspoons caster sugar

Spike the skin of the pork with a fine skewer or a larding needle as many times as you can, going through into the fat but not so deep that you go into the flesh. Then pour a kettle full of hot water over the skin, leave it to drain and then dry it off well.
Heat a dry, heavy based frying pan over a high heat. Add the sichuan & black peppercorns and shake them around for a few seconds until they darken slightly and start to smell aromatic. Transfer them to a spice grinder and grind to a fine powder. Tip them into a bowl and stir in the sea salt, five spice powder and sugar.
Turn the pork flesh-side up on a tray and rub the flesh all over with the spice mixture. Set it aside somewhere cool for 8 hours or overnight.
Preheat the oven to 200C/400F/Gas 6. Turn the pork skin side up and place it of a rack resting on top of a roasting tin of water. Roast the pork for 15 minutes, then lower the oven temperature to 180C/350F/Fas 4 and roast it for a further 2 hours, topping up the water in the roasting tin now and then when necessary.
Increase the oven temperature once more to 230C/450F/Gas 8 and continue to roast the pork for a further 15 minutes. Then remove it from the oven and leave it to cool. It is best served warm

Its a good basis but I tweak it each time to my own personal taste...what ever I fancy playing with each time round.

The only thing I've added that that I always do now, is to add rice wine (shaosing, sake or mirin) to the water beneath the pork. It adds to the steam for an extra flavour (it can small like a gas leak though!).

Serve it up with steamed Chinese greens (choi sum or pak choi drizzled with warmed oyster sauce).

I like to think of it like a cross between roast pork and Chinese bacon. Its more succulent and, although i don't mind Chinese bacon, it can be a bit strong tasting, so works better when you have guests.....plus you still get all the cracklingy goodness!
 
scruffuk said:
I just got that 'excess' outta the oven....

BCDA2BA4-4F09-4FF8-95A8-23D592FE1661-2800-0000028072B32F1A.jpg


....it's obscene.
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Oh snap. So many ways to use pork belly. I'm trying to think of an easy way. How about this - fry, cut into little pieces, adorn with cilantro, rice, beans, a salsa of some sort and wrap into a tortilla. BOOM!

That being said, Uncle E can not tolerate cilantro. He says it makes things taste like soap. I'm officially calling for a recipe from Uncle E for raw pork belly. I'm sure he has an old world way that would totally blow us all away. Remember, Uncle E is the real deal. I'm studying him like the Torah. Anything he comes up with is worth a considerable amount of thinking.
 
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