On the last day of term I took the cooking class to the butcher`s at Ritchies IGA in Churchill , Darren the resident butcher explained the different cuts of pork and showed us where they came from on a fresh carcass .
Darren sliced us pieces from the belly to take back to class to prepare and cook .
My recipe for pork belly is very simple .....pat dry your peice of pork belly and score the skin with a sharp knife ..( get your butcher to do it ),then coat liberally salting well in between the cuts
Make sure your oven is hot 220deg C. Place the prepared belly in a baking tray that has been lightly sprayed with cooking oil .Place in the oven , close the door and leave to cook ... the belly will colour and rise a little in height , and the rind will cracle .. about 40 minutes depending on size .
Lana's recipe for slow cooked pork belly......
Lightly spray a baking dish and place quarters of peeled onions on the base of the tray, along with sliced and peeled cloves of fresh garlic , bay leaves , whole cumin seeds and cracked black pepper.
Lana then rubs a light covering of oil over the rind , scoring the rind with a knife ( have the butcher do this for you as you need a really sharp knife ), then she salts the rind and then liberally sprinkles a mixture of cumin seeds , crushed chilli , cardamom seeds , salt and cloves ( ground finely in a processor ).
Place the pork belly over the garlic and onions in the baking pan .
Now the next step is really interesting .........
Pour milk in the pan ( not over the pork ) and stop once the milk covers the side of the pork and below the rind .
Place the pan in a preheated oven on 160 deg for 3 and 1/2 hours .
The skin will crispen , the pork will be tender and cook through and the milk mixture will soak up the flavours of the bay leaves , garlic and onions and will reduce and thicken to a very inviting sauce to serve with your pork ..
Darren sliced us pieces from the belly to take back to class to prepare and cook .
My recipe for pork belly is very simple .....pat dry your peice of pork belly and score the skin with a sharp knife ..( get your butcher to do it ),then coat liberally salting well in between the cuts
Make sure your oven is hot 220deg C. Place the prepared belly in a baking tray that has been lightly sprayed with cooking oil .Place in the oven , close the door and leave to cook ... the belly will colour and rise a little in height , and the rind will cracle .. about 40 minutes depending on size .
Lana's recipe for slow cooked pork belly......
Lightly spray a baking dish and place quarters of peeled onions on the base of the tray, along with sliced and peeled cloves of fresh garlic , bay leaves , whole cumin seeds and cracked black pepper.
Lana then rubs a light covering of oil over the rind , scoring the rind with a knife ( have the butcher do this for you as you need a really sharp knife ), then she salts the rind and then liberally sprinkles a mixture of cumin seeds , crushed chilli , cardamom seeds , salt and cloves ( ground finely in a processor ).
Place the pork belly over the garlic and onions in the baking pan .
Now the next step is really interesting .........
Pour milk in the pan ( not over the pork ) and stop once the milk covers the side of the pork and below the rind .
Place the pan in a preheated oven on 160 deg for 3 and 1/2 hours .
The skin will crispen , the pork will be tender and cook through and the milk mixture will soak up the flavours of the bay leaves , garlic and onions and will reduce and thicken to a very inviting sauce to serve with your pork ..
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