Captain Fastbastard Mayhem Posted August 14, 2017 Share Unfortunately no pics as proof, however we made an epic potjie on Saturday!! Lamb, ever so slightly toasted on the open fire before slowly cooking (total of 5 hours from start to finish) in a red wine sauce with some dumplings on top!! Mission for the coming weekend is a pork belly on the weber. Any advice? EDIT: Though I'd pop it skin side down onto the fire first, to get the skin going. Just for a little, so that the skin starts to blister. I like a REALLY crunchy crackling. Edited August 14, 2017 by Myles Mayhew Readsalot 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted August 14, 2017 Share my preferred potjie cut is short rib. MMMMMMMM Rachmaninoff, deanbean, Letum911 and 1 other 4 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted August 14, 2017 Share https://www.perfickpork.co.uk/perfick-pork-blog/cook-pork-belly-bbq Letum911 1 Link to comment Share on other sites More sharing options...
Shebeen Posted August 14, 2017 Share That's something I want to learn how to do.... a potjie. I'm sort of sorted when it comes to braai'ing, but I must learn how to do a potjie.My understanding is the best way to master potjie is using the moerby recipe boek and a bit of practice. barrykm, Captain Fastbastard Mayhem and Fruity 3 Link to comment Share on other sites More sharing options...
Pieter1 Posted August 14, 2017 Share YummmmmmmmmJISLIAAK!! Link to comment Share on other sites More sharing options...
deanbean Posted August 14, 2017 Share For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin. Sent from my SM-G930F using Tapatalk Edited August 14, 2017 by deanbean Rata-tat-tat, Captain Fastbastard Mayhem, Readsalot and 1 other 4 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted August 14, 2017 Share For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin. Sent from my SM-G930F using TapatalkI've started doing that recently. Well, without the chilli jam, but that sounds YUM! Readsalot and deanbean 2 Link to comment Share on other sites More sharing options...
deanbean Posted August 14, 2017 Share I've started doing that recently. Well, without the chilli jam, but that sounds YUM!It gives me a chance to use my latest purchase, an Opinel 15cm Slim filleting knife [emoji1][emoji2] Sent from my SM-G930F using Tapatalk Underachiever, Captain Fastbastard Mayhem, Pants Boy and 2 others 5 Link to comment Share on other sites More sharing options...
Letum911 Posted August 14, 2017 Share For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin. Sent from my SM-G930F using Tapatalk When do you splash the water on the skin? Link to comment Share on other sites More sharing options...
deanbean Posted August 14, 2017 Share When do you splash the water on the skin?When it's cooking, flick water onto the skin a few times. This helps it to go crispy. Sent from my SM-G930F using Tapatalk Link to comment Share on other sites More sharing options...
Letum911 Posted August 14, 2017 Share When it's cooking, flick water onto the skin a few times. This helps it to go crispy. Sent from my SM-G930F using TapatalkAhhh ok awesome thanx. Will give it a go over the weekend. Does removing the skin shorten the cooking period? My idea is to do the meat in the weber and the skin in the oven. Link to comment Share on other sites More sharing options...
Rachmaninoff Posted August 14, 2017 Share When it's cooking, flick water onto the skin a few times. This helps it to go crispy. Sent from my SM-G930F using TapatalkI'm curious, do you know the science behind this? Not saying the water doesn't help in the crisping process, just weird as the most successful recipes I've tried all entailed packing coarse salt onto the scored skin for a good few hours prior to cooking (and in some cases even cooking it with the salt). Edited August 14, 2017 by Rachmaninoff Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted August 14, 2017 Share I'm curious, do you know the science behind this? Not saying the water doesn't help in the crisping process, just weird as the most successful recipes I've tried all entailed packing coarse salt onto the scored skin for a good few hours prior to cooking (and in some cases even cooking it with the salt).I'd imagine it's the water reacting with the fat and the resulting sudden increase in temp in those areas Like when you accidentally spill s drop of water in an oiled pan. Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted August 14, 2017 Share Ahhh ok awesome thanx. Will give it a go over the weekend. Does removing the skin shorten the cooking period? My idea is to do the meat in the weber and the skin in the oven.Allows it to dehydrate faster and more evenly Link to comment Share on other sites More sharing options...
Rachmaninoff Posted August 14, 2017 Share I'd imagine it's the water reacting with the fat and the resulting sudden increase in temp in those areas Like when you accidentally spill s drop of water in an oiled pan.Yeah, I buy that reasoning. Cheers! Link to comment Share on other sites More sharing options...
deanbean Posted August 14, 2017 Share Ahhh ok awesome thanx. Will give it a go over the weekend. Does removing the skin shorten the cooking period? My idea is to do the meat in the weber and the skin in the oven.I have no idea, but it makes it easier to crisp the skinI'm curious, do you know the science behind this? Not saying the water doesn't help in the crisping process, just weird as the most successful recipes I've tried all entailed packing coarse salt onto the scored skin for a good few hours prior to cooking (and in some cases even cooking it with the salt).No idea, my mother's recipe, and ultimately my grandmothers Sent from my SM-G930F using Tapatalk Rachmaninoff 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now