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Author: BearBear Date: Jul 12, 2008 18:48
I tried Marco Pierre White's recipe for spice-glazed belly of pork this
evening.
It is truly stunning.
If anyone wants to details, just say :)
We're talking *epic* crackling :)
--
Bear
2002 Yamaha R1
Saab Aero Sport
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Author: Ben newsamBen newsam Date: Jul 13, 2008 01:54
On Sun, 13 Jul 2008 02:48:53 +0100, Bear gmail.com>
wrote:
>I tried Marco Pierre White's recipe for spice-glazed belly of pork this
>evening.
>
>It is truly stunning.
>
>If anyone wants to details, just say :)
>
>We're talking *epic* crackling :)
Getting the crackling really good is an art. Go on then...
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Author: Mrs LumplessMrs Lumpless Date: Jul 13, 2008 02:52
On Jul 12, 9:48 pm, Bear gmail.com> wrote:> I tried Marco Pierre White's recipe for spice-glazed belly of pork this
> evening.
>
> It is truly stunning.
>
> If anyone wants to details, just say :)
>
> We're talking *epic* crackling :)
Oooo, me, me, me, please! I'm looking for something different to try.
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Author: Ben newsamBen newsam Date: Jul 13, 2008 06:12
On Sun, 13 Jul 2008 13:46:14 +0100, Halla
drunkenbastards.spam.com> wrote:
>On Sun, 13 Jul 2008 09:54:11 +0100, Ben newsam
> gmail.com> blethered:>>Getting the crackling really good is an art. Go on then...
>
>I don't understand this crackling thing. Stuff's minging IMO.
Even if you're not fond of it, crackly crackling is a whole load
better than leathery skin. As in actually edible.
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Author: BearBear Date: Jul 13, 2008 06:37
> On Jul 12, 9:48 pm, Bear gmail.com> wrote:>> I tried Marco Pierre White's recipe for spice-glazed belly of pork this
>> evening.
>>
>> It is truly stunning.
>>
>> If anyone wants to details, just say :)
>>
>> We're talking *epic* crackling :)
>
> Oooo, me, me, me, please! I'm looking for something different to try.
For you, anything :)
Get a nice piece of belly pork. Make sure it's dry, don't score it, but
massage a little sunflower oil (I had peanut oil and that worked just as
well) into the skin. Season with *table* salt (not the flash sea salt I
tend to use.
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Author: Ben newsamBen newsam Date: Jul 13, 2008 08:56
On Sun, 13 Jul 2008 14:37:37 +0100, Bear gmail.com>
wrote:
>Take about 300ml clear honey and put in a saucepan. Add 5-6 whole star
>anise, and a tablespoon of coriander seeds that you've cracked in a
>mortar & pestle. Boil this until reduced by half. When the pork's
>rested, paint on the glaze.
Sounds yum.
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Author: BearBear Date: Jul 13, 2008 11:36
In article 4ax.com>, Ben newsam
says...> On Sun, 13 Jul 2008 14:37:37 +0100, Bear gmail.com>
> wrote:
> >>Take about 300ml clear honey and put in a saucepan. Add 5-6 whole star
>>anise, and a tablespoon of coriander seeds that you've cracked in a
>>mortar & pestle. Boil this until reduced by half. When the pork's
>>rested, paint on the glaze.
>
> Sounds yum.
It really is something special.
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Author: Mack A. DamiaMack A. Damia Date: Jul 13, 2008 12:08
On Sun, 13 Jul 2008 19:36:18 +0100, Bear gmail.com>
wrote:
>In article 4ax.com>, Ben newsam
>says...>> On Sun, 13 Jul 2008 14:37:37 +0100, Bear gmail.com>
>> wrote:
>> >>>Take about 300ml clear honey and...
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Author: RobRob Date: Jul 13, 2008 13:39
> Get a nice piece of belly pork. Make sure it's dry, don't score it, but
> massage a little sunflower oil (I had peanut oil and that worked just as
> well) into the skin. Season with *table* salt (not the flash sea salt I
> tend to use.
Before you rub the oil and salt into the skin, pour a kettle full of
boiling water over the skin. This makes a huge difference to the way the
crackling cooks - it'll all be crisp and crunchy, with no chewy bits at
the edges.
--
Rob - Shropshire
So many cats,
So few recipes...
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Author: Mack A. DamiaMack A. Damia Date: Jul 13, 2008 14:49
On Sun, 13 Jul 2008 21:39:27 +0100, robraitxxxxx@ yahoo.co.uk (Rob)
wrote:
>Bear gmail.com> wrote:
>>> Get a nice piece of belly pork. Make sure it's dry, don't score it, but
>> massage a little sunflower oil (I had peanut oil and that worked just as
>> well) into the skin. Season with *table* salt (not the flash sea salt I
>> tend to use.
>
>Before you rub the oil and salt into the skin, pour a kettle full of
>boiling water over the skin. This makes a huge difference to the way the
>crackling cooks - it'll all be crisp and crunchy, with no chewy bits at
>the edges.
Why is it that you're such a jerk? I mean JERK!
You read one side of the story and make judgments - that's the best
definitition of closed-mindedness there is.
But what can I expect? You're an ignorant twat.
--
mad
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