Monday, November 29, 2010

Too much pork belly dinner

We've had a slab of pork belly in the freezer for a long time. It even came with us when we moved. So I decided to cook all of it last night.

I divided it between two dishes. The pot going on top is Mao's Red-Braised Pork, an old favorite.

It came out okay, but I gave ourselves too many fatty pieces. Actually, now that I think of it (and re-read that old post), that wasn't the problem. We needed to cook it for 2-3 hrs instead of the 1 hour Fuchsia Dunlop calls for. Hmm, well, I'll make up the extra time with the leftovers.

The dish in the oven is a batch of Rillons. I got the recipe from Hugh Fearnley-Whittingstall's River Cottage Cookbook. These things are basically pork belly confit.

You cook them in their own fat, flavored with garlic, thyme, and wine. It was delicious right from the oven. Fearnley-Whittingstall says that he likes them better cold. They're not bad cold. I'm eating some cold rillons right now. But the fat is pretty intense when it's cold. You're basically eating lard. Some bread would be useful.

I retrieved the garlic from the rillons recipe before it had a chance to burn.

I gave the pieces to Mabel. Roasted garlic cloves puts a smile on her face.

1 comment:

MyrtleHernandez said...

wow..ita look yummy hehe i like to taste it but its so impossible..

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