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Old 03-03-2013, 08:37 PM   #1
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Roch's Pork Belly

Tonight we had a bit of a rich treat. I started this morning by scoring the skin and marinating the belly in a mixture of roasted peppercorns and fennel, garlic, thyme and olive oil. I sprinkled some rock salt on the top skin to help draw moisture out and season the meat. I let this sit in the fridge for a few hours.
Took it out and wiped the skin dry. Then, I layed it out on a bed of onions, garlic, a broken cinnamon stick and put it in a 300 degree oven for 1 1/2 hours.

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Old 03-03-2013, 08:43 PM   #2
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After an hour and a half I took it out and poured a few glugs of white table wine in the pan and returned it to the oven for another hour.
After an hour I took it out and placed it on another pan, cranked the oven up to 450 and returned it to the oven, keeping an eye on it for the skin to blister and get nice and crispy. Meanwhile, I made some gravy.

Poured off all of the fat and added some beef broth, let it simmer and then thickened with a bit of flour and water.
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Old 03-03-2013, 09:07 PM   #3
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Oh man, that looks really good. Where do you buy skin-on pork?
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Old 03-03-2013, 09:14 PM   #4
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From a farmer here in Cobden, Ont.. Her farm is on the Trans Can hwy 17 just before Pembroke.
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Old 03-03-2013, 09:30 PM   #5
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Quote:
Originally Posted by Rocklobster View Post
From a farmer here in Cobden, Ont.. Her farm is on the Trans Can hwy 17 just before Pembroke.
I don't think I'll be driving that far to get pork..
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Old 03-03-2013, 09:43 PM   #6
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I don't think I'll be driving that far to get pork..
Well. You did ask.
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Old 03-03-2013, 10:24 PM   #7
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no tellin' how far i might drive to get to some pork belly that looks like yours, rock. that's the most tempting food vision i've seen this year. i can practically taste that crispy, fat pork skin!!! :)
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Old 03-04-2013, 12:51 AM   #8
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man, that looks good, rock.

i've always thought of pork belly being more fatty, like for bacon. not with so much lean meat.

is that the cut of the belly a little more up the side of the porker?

of the whole pigs i've butchered (after being q'd), none of them were big enough to get that kind of meaty cut.
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Old 03-04-2013, 01:14 AM   #9
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is it roch or is it rock?

btw, that 'roch's pork belly' looks like somebody's making fun of your physique.:)
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Old 03-04-2013, 01:43 AM   #10
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his real name is rochester biffington fauntleroy the third, but rock sounds much more cool...
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