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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: jo_nz on November 29, 2012, 06:31:34 am
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Just had this for dinner
Toasting the spices for the salt was fun (i.e. it smelled gooooood). Making the salt mix was easy and would make a lovely gift in a wee jar.
There are a few steps in preparing and cooking the pork but all very simple with the recipe to follow, and seems
to work a treat - I was to slow to get a photo, so that probably tells you how tasty it was!! Yummy crispy skin and beautiful tender meat (and I am not a huge pork fan generally after having some tough bits).
The dipping sauce was yummy, although I am not overly fond of ginger so I cut it down. Was still pretty strong for me, but really I think that's just me!
Definitely a popular meal and will make again as part of xmas dinner, most likely.
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I love pork belly when it's cooked right, so I look forward to making this one. :)
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Made this for dinner last night, used a whole bottle of wine to cook the pork in so easy to make. the Flavours were fantastic, the sauce was very thick, but that was my fault. I made the spice salt earlier in the week. Will be making this again as it was demolished in no time. Forgot to take a photo.
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I think it was about a third of a bottle for mine, but obviously depends on thickness of the belly and size of oven dish. :)
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Hi All
Made this for dinner party and It was a hit, very easy and taste great. This is definately on the xmas menu
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Nice photo Susie B - love belly pork so will have to try this recipe next time and see how it compares to my Donna Hay one.
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I love pork belly when it's cooked right, so I look forward to making this one. :)
We all look forward to you making this one as well, so we can drool over your pic, tho Susies was pretty drool worthy! I had to trial this a few times to get it right…gotta say, just LOVE it…but staying away for a while, as I can eat the entire thing all on my own. THE best.
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I made the Festive Spicy Salt today. Very easy to make and they do look cute in jars.... I'm undecided whether these will be part of christmas hampers or whether I'll just keep them for myself.
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They look terrific VMS . . What size jars did you use?
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Good question Goldfish. I have no idea, but they probably hold about 50g each. The recipe uses 100g of salt plus the various spices and it fit perfectly into the two jars.
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I had the Festive Spicy Salt mix already made so when I saw a piece of pork belly in the supermarket today I decided on a whim to make this dish for dinner. Let me preface this by saying I have never ever cooked pork belly before and haven't eaten it on that many occasions either.
Half way through cooking I honestly didn't think it was going to work. I hadn't put enough wine in the dish, the crackling wasn't crisping up nicely, etc. Regardless, I continued. As my pork belly was just under 0.6kg I didn't need to cook it for the entire time. I didn't pay any attention to the time when I pulled it out of the oven but I recommend you keep an eye on it once you turn the temperature up.
Let me say, I was wrong. This dish turned out surprisingly well. The pork was so tender and the crackling did crisp up nicely. The only change I would make for next time is to perhaps use less salt as I found it was a bit overpowering in the final dish.
I only made a half serve of the dipping sauce which was plenty for my smaller servings. I kept the rest of the dish very simple - served with a lovely bed of fresh lettuce.
This will not be the last time I make this dish!
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I really want to try this - but we're only 2 people and will only need about a quarter of the pork belly so was wondering how that would affect the cooking times? And I'm a bit confused about the oven with grill, is that a regular oven like mine? Or do I need something special? It sounds soooo delicious!
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TAT, if you use the 1kg piece of belly pork, there will be enough for 2 plus leftovers for a cold meal later. I wouldn't cook under 1kg.
I recently took some cold leftovers into Geoff when he was in hospital as the food there was so bland.
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Love pork belly, will do this when we get home, have lots in the freezer :)
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I am making this on Christmas Day, cannot wait!! I went into Weigh n Pay to buy the salt ingredients plus some vanilla paste, and the lovely guy serving me said are you making Tenina's... hehehe obviously not the first (or the last) to be trying out this fab recipe ;D
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I made this again last night...and managed to snap a quick pic for once.
(http://i145.photobucket.com/albums/r220/littlejo_nz/food/DSCF3532_zps89aa8ebf.jpg)
Yum, I'm sure it was even tastier this time. ;D
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That looks great, I want pork belly and it's only 6am
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I would love to make this for dinner tonight!!! Problem is.... Do I have time to go and get the book, or is it an e book? And all the ingredients?? Can someone give me a hint? Will I have all the ingredients for the rub at home or are there some unusual ones tha ti will need to go purchase?? :)
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This is from Tenina's ebook from http://tenina.com/ebook-merry-christmix-recipes/ - well worth every cent!! :D
Have just sent you a PM
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Thank you, off to get some pink salt! Lucky I live near to the Licorice shop!
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I made this on Christmas Day and it went down a treat, no leftovers!! Given it was Christmas Day I was very nervous not to burn it, but next time I think I will leave it to crisp up a bit longer. I also sprinkled the festive spicy salt on top of turkish bread before it went in for baking, which was also delicious served with soft cheeses :D
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Hi all,
Can someone who has made this dish please clarify something for me?
The instructions say to use oven with grill. I gather this means you are meant to have the oven in grill mode rather than convection mode? The instructions are a bit unclear & I'd hate to burn it!
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Hi Asha,
Yes use the grill mode so that you get crispy crackling…good luck.
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Thanks Tenina,
I actually assumed this was the case and cooked this dish on New Year's Eve.
Unfortunately the crackling got a tiny bit burnt (only cause my oven is so efficient) but it was only a bit around the edges and certainly not enough to spoil the dish at all.
Everyone raved about it so we'll definitely be making this one again.
Thanks for a great recipe :)
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Made this today using 1kg pork belly. Absolutely loved it, except I was over zealous and used more of the Festive salt than I think I should have. It was a tad salty but that is my fault. not the recipe's!
I served with roast potatoes, steamed broccoli and carrots and a drizzle of the sauce. Really enjoyed it. The crackling was wonderful. ;D
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Hi I'm new to this site and can't seem to find this receive, it sounds yummy and I'd really like to try it :) can someone please direct me in the right direction
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it's from tenina's Christmas ebook
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Tenina's book can be bought here (http://tenina.com/store/#!/~/category/id=1745564&offset=0&sort=normal) NicMittan.
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I copied Wonder today and made this cos she was making it for dinner tonight. I think I've never made it before because I've looked at the pork belly and seen all the fat and thought there's not enough meat there for a meal. Boy was I wrong. It is DIVINE. Everyone raved how nice and moist the meat was..."definitely restaurant quality" got mentioned a few times. The crackling is just 10/10. The wine I used was one on special for $5 which worked out well cos it uses a lot so I didn't cry. Steamed veggies and forbidden rice to accompany with the sauce and we had a match made in heaven. Thanks Tenina (a lot) cos I've never cooked pork before. Well maybe once or twice, but I've forgotten until now. :-* 2kgs would feed 6 people easily.
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Made this 3 nights ago...the best pork belly we've had yet!!
The festive salt takes the crackling to another level.
(http://i618.photobucket.com/albums/tt266/nachothecat/DEBF9E03-F955-482D-97F4-33BA75F77B8C_1.jpg) (http://s618.photobucket.com/user/nachothecat/media/DEBF9E03-F955-482D-97F4-33BA75F77B8C_1.jpg.html)
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Maddy that looks really tasty.
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Oh yum.
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It looks delicious Maddy. 8)