Later On

A blog written for those whose interests more or less match mine.

Pork belly char

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As a special treat, having tasted it on vacation, I decided to make slow-roasted pork belly. Pork belly itself is quite inexpensiv. I did, however, make the mistake of thinking that the times and temperatures in Nigella Lawon’s recipes are meant to be taken literally. They seem to be written with the use of some sort of poetic license, I note bitterly after picking out a few shreds of overcooked meat from two layers of char. Did a miss an “April 1” date on the post?

Undaunted, I shall buy another and this time make my own damn recipe..

UPDATE. This is the offending recipe. What I will do:

Mix 1/2 c sake and 1/4 c tamari and 1 Tbsp grated ginger in a dish or other container big enough to hold the pork belly. After scoring the skin (and I had to use a single-edged razor blade: that skin is tough), put the pork belly skin side up to marinate overnight. The next morning, turn oven to 200ºF and roast pork for 8 hours or so, checking from time to time. At that temperature, I don’t think it will burn.  When it’s ready to eat, turn on broiler and brown the skin on top, remove, and enjoy.

That’s my plan, at any rate.

Written by Leisureguy

4 October 2013 at 5:28 pm

Posted in Food, Recipes & Cooking

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