tag:blogger.com,1999:blog-6588271884913192260.post406094274311715987..comments2024-03-06T08:37:48.183+00:00Comments on Pomiane: Recipe: Pork Belly slow-roast with Garlic & Star AnisePomianehttp://www.blogger.com/profile/05396853206841588293noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6588271884913192260.post-19726983344240009842008-03-18T18:25:00.000+00:002008-03-18T18:25:00.000+00:00Well, wait until you've tried it before you award ...Well, wait until you've tried it before you award points......but I'll wait with interest to see what you think of the result in practice....!Pomianehttps://www.blogger.com/profile/05396853206841588293noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-38957855575991840152008-03-18T18:18:00.000+00:002008-03-18T18:18:00.000+00:00You have convinced me - I will definitry give your...You have convinced me - I will definitry give your idea a try.<BR/>Pomiane 1 - Gordon 0froginbritainhttps://www.blogger.com/profile/12847547038814143642noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-11347779760282747382008-03-18T17:55:00.000+00:002008-03-18T17:55:00.000+00:00What's not to like? All good ingredients......alth...What's not to like? All good ingredients......although Pork with Sage & Thyme strikes me as a bit of an 'ordinary' flavour combination. No liquid, either, which must make for quite a dry end-result. I presume (although you don't specify) that you take out the rib bones at the start which sounds a bit fiddly. In mine,you only remove them at the end, once the meat is softened , which is much easier.Pomianehttps://www.blogger.com/profile/05396853206841588293noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-1909232674852647892008-03-18T11:09:00.000+00:002008-03-18T11:09:00.000+00:00Thank you for this recipe - although I am not a bi...Thank you for this recipe - although I am not a big fan of porc, I shall try this. The long, cold and wet Easter week-end forecasted seems the right opportunity.<BR/>Gordon Ramsey also raves about this cut of porc and it seemed to have been a 'top choice' in the hip restos in London in the past year or so. I like your idea of vermouth and star anise.<BR/>In case you are interested here is Gordon's recipe:<BR/>1 kg of porc belly skinned, S+P, Sage and thyme, Olive Oil<BR/>Lay the pork skinned side up on board and season with salt, turn over and season with pepper and scatter the herbs. Roll up and tie with string.<BR/>Sear porc on all sides in olive oil. Transfer to the oven at 220 degC for 10 minutes; lower to 150and cook for about 2 hours. Rest and carve... he serves it with flavoured mash, baby carrots and cabbage. What do you think??froginbritainhttps://www.blogger.com/profile/12847547038814143642noreply@blogger.com