tag:blogger.com,1999:blog-3280328108723301984.post1231343467122641805..comments2022-10-27T23:16:12.942+08:00Comments on i want to cook like Heston: Braised pork belly with crackling: Bring on the meat!Kitahttp://www.blogger.com/profile/08195572003380495834noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3280328108723301984.post-66648212481106388432015-04-01T07:27:21.369+08:002015-04-01T07:27:21.369+08:00Great blog again. I have to do this. I'm slow ...Great blog again. I have to do this. I'm slow roasting a whole pork shoulder (about 6 kilos) on the weekend. I'll let you know how it goes. Cheers.New River Dininghttps://www.blogger.com/profile/00957497826186976712noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-3572696966671616702014-08-21T01:12:42.236+08:002014-08-21T01:12:42.236+08:00Outstanding results!
We've tried this too and...Outstanding results!<br /><br />We've tried this too and it really is an amazing pork dish, with the flavours considerably enhanced by that brine. <br /><br />Speaking of which, I think you're totally right to say this is a relaively painless dish, but there's burst of activity. For us the biggest hassle was assembling the brine, which requires a lot of ingredients.<br /><br />We're currently thinking one option might be to make a big batch of brine, buy loads of belly in bulk and brine, say, 3 at once. You could rinse all 3 at once after brining then freeze the other two to be cooked at a later date. What do you reckon?<br /><br />Also, brilliant work as always! :) Can't wait to see how the Coffee Creme Brulee turns out!Anonymoushttps://www.blogger.com/profile/16508797582965677345noreply@blogger.com