Fruity Posted April 22, 2016 Share Mutton schwarma, yum. Readsalot 1 Link to comment Share on other sites More sharing options...
Guest notmyname Posted April 22, 2016 Share Rocomamas. Vettie is making a comeback. Readsalot 1 Link to comment Share on other sites More sharing options...
mon-goose Posted April 22, 2016 Share broccoli and chicken soup followed by two mince samosas Link to comment Share on other sites More sharing options...
Frosty Posted April 24, 2016 Share Sweet Chilli Peppers filled with cream cheese and some croutons and bacon bits... Salad and Wors added   Sent from my iPhone using Tapatalk popcorn_skollie and Vetseun 2 Link to comment Share on other sites More sharing options...
Vetseun Posted April 24, 2016 Share Sweet Chilli Peppers filled with cream cheese and some croutons and bacon bits... Salad and Wors addedSent from my iPhone using TapatalkThat looks flippen delicious. Frosty 1 Link to comment Share on other sites More sharing options...
Frosty Posted April 24, 2016 Share That looks flippen delicious.It was... *Licking lips* Edited April 24, 2016 by geraldm24 Vetseun 1 Link to comment Share on other sites More sharing options...
Guest notmyname Posted May 20, 2016 Share 2 small haas verity avos, a hand full of DRY fatty biltong a Tbls Philli and a Tbls of blue cheese. Link to comment Share on other sites More sharing options...
Readsalot Posted May 20, 2016 Share Don't know about lunch, but I'm marinating pork chops with cider vinegar, mustard, garlic, chillies, soy sauce, Worcestershire sauce and a dollop of meat marinade for dinner tonight. Going to grill them in the oven - now I just have to decide what to serve with them. Maybe some corn on the cob wrapped in foil, maybe some roast veg, maybe some baby potatoes fried in the air-fryer... Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted May 20, 2016 Share had some pork crackling... I've been curing some belly in the fridge for a week and a bit with biltong spice & curing salt, so I took the rind off last night and roasted it in the oven for about an hour. BEAUTIFUL crackling. Gave my son some and he loved it as well. Asked what it was and replied "piggy"  His response - I like piggy.  Readsalot, Tumbleweed, MTBeer and 1 other 4 Link to comment Share on other sites More sharing options...
fanievb Posted May 20, 2016 Share today is leftovers againtramezzini filled with tomatoes and pan fried bacon, spinach and onions. (peanut butter used instead of normal butter)with a side of deep fried sweet potato chips. Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Readsalot Posted May 20, 2016 Share had some pork crackling... I've been curing some belly in the fridge for a week and a bit with biltong spice & curing salt, so I took the rind off last night and roasted it in the oven for about an hour. BEAUTIFUL crackling. Gave my son some and he loved it as well. Asked what it was and replied "piggy"  His response - I like piggy.   I really want to learn how to make pork belly and pulled pork. Ever since I saw that movie Chef with Jon Favreau I've had a craving... Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted May 20, 2016 Share I really want to learn how to make pork belly and pulled pork. Ever since I saw that movie Chef with Jon Favreau I've had a craving...Really easy, actually. score skin, rub with olive oil & salt, in oven. Low and slow for a while nad then whack it up to the max for about 30 min to get the crackling up. I prefer to lay it out flat as it creates a more even cook on the crackling, but if you roll it it's also good. If you roll it, just render some of the fat down in a pan before putting it in the oven, otherwise the crackling doesn't come out as well. Gavmeister 1 Link to comment Share on other sites More sharing options...
Readsalot Posted May 20, 2016 Share Really easy, actually. score skin, rub with olive oil & salt, in oven. Low and slow for a while nad then whack it up to the max for about 30 min to get the crackling up. I prefer to lay it out flat as it creates a more even cook on the crackling, but if you roll it it's also good. If you roll it, just render some of the fat down in a pan before putting it in the oven, otherwise the crackling doesn't come out as well.   Do you wait until the end before turning the heat up or do you start out with high heat for 30 mins? I've been reading recipes and opinions seem to vary: Some, like this onehttp://www.bbcgoodfood.com/recipes/782637/threehour-pork-bellyrecommend that you give it a blast first to sort of sear the outside and seal the juice inside. Link to comment Share on other sites More sharing options...
MTBeer Posted May 20, 2016 Share Really easy, actually. score skin, rub with olive oil & salt, in oven. Low and slow for a while nad then whack it up to the max for about 30 min to get the crackling up. I prefer to lay it out flat as it creates a more even cook on the crackling, but if you roll it it's also good. If you roll it, just render some of the fat down in a pan before putting it in the oven, otherwise the crackling doesn't come out as well. funny I do mine the other way round ( as per Jamie Oliver). Super hot oven until skin scorches and the low and slow for a long time. Salt and oil is essential. Faaaark, I love pork belly. Captain Fastbastard Mayhem and Readsalot 2 Link to comment Share on other sites More sharing options...
MTBeer Posted May 20, 2016 Share Do you wait until the end before turning the heat up or do you start out with high heat for 30 mins? I've been reading recipes and opinions seem to vary: Some, like this onehttp://www.bbcgoodfood.com/recipes/782637/threehour-pork-bellyrecommend that you give it a blast first to sort of sear the outside and seal the juice inside.that's what I do. Readsalot 1 Link to comment Share on other sites More sharing options...
MTBeer Posted May 20, 2016 Share had some pork crackling... I've been curing some belly in the fridge for a week and a bit with biltong spice & curing salt, so I took the rind off last night and roasted it in the oven for about an hour. BEAUTIFUL crackling. Gave my son some and he loved it as well. Asked what it was and replied "piggy"  His response - I like piggy.  more info please. What is the end product? Slice thin like Parma ham, etc? Edited May 20, 2016 by MTBeer Link to comment Share on other sites More sharing options...
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