Comments on: Crispy Chinese Roast Pork Belly.

By: aforkfulofspaghetti

aforkfulofspaghetti — Sat, 31 Jan 2009 11:20:38 +0000

A great way to see in the Chinese New Year, Helen! And that crackling looks wonderfully crispy, even if a teensy weensy bit ‘caramelised’

aforkfulofspaghettis last blog post..a box of treats…

By: Kevin

Kevin — Fri, 30 Jan 2009 13:58:26 +0000

I have not cooked a pork belly like this before. It looks really good!

Kevins last blog post..Sweet Potato Poutine

By: Niamh

Niamh — Fri, 30 Jan 2009 08:50:16 +0000

Delicious, as always Helen! Yum. I loved the Paganum meat, I plan to order a big box in February.

Niamhs last blog post..Baozi Inn, Chinatown, London

By: joey

joey — Thu, 29 Jan 2009 17:03:43 +0000

Be still my heart! That looks amazing! Belly is my favorite cut of pork…and roasting it has always yielded such great results I can never master getting good crackling though…how do you get such fab crackling?

joeys last blog post..HHDD #25: Chicken Satay Skewers

By: sunflower

sunflower — Thu, 29 Jan 2009 13:35:28 +0000

Lizzie (hollow legs) just told me you have tried my recipe. Looks mouthwatering, well done!

sunflowers last blog post..HAPPY NEW YEAR

By: Jonathan

Jonathan — Wed, 28 Jan 2009 07:10:09 +0000

Looks stunningly tasty. The sort of crackling you get with a proper piece of meat. Paganum sound like a good set up. I’d be interested in giving them a try.

Here’s to more pork belly recipes.

Jonathans last blog post..Dish Dash – Slap Dash

By: Helen

Helen — Tue, 27 Jan 2009 16:04:09 +0000

Dan – yeah, Gordon’s gaff ain’t exactly the budget choice is it? So glad to hear it was up to scratch though, at those prices it bloomin well should be!
Helen – Wow, what a huge complement, thanks! It was my first time cooking it with Chinese flavours so I was a little nervous. That’s the problem with reading food blogs isn’t it? They make you hungry all over again..

By: Helen Yuet Ling Pang

Helen Yuet Ling Pang — Tue, 27 Jan 2009 15:41:49 +0000

Looks just like my uncle’s from yesterday’s Chinese New Year dinner. Well done! It looks succulent and crispy. The photos are making me very hungry…

Helen Yuet Ling Pangs last blog post..Quick & Simple: Stir-fried Noodles With Scallops

By: Dan

Dan — Tue, 27 Jan 2009 14:35:53 +0000

Helen – I know. Yep – gutted describes my feelings down to a tee. I won’t be going back there in a hurry.

Oh well, now I’ve experienced the lows,
at least I’ve also experienced the highs….

I had Pork Belly at Gordon Ramsay at Claridges last year – and it was gorgeous – melt in your mouth soft, but with perfectly crisp crackling…. sadly, the whole experience came with a reassuringly hefty price tag which means I can’t repeat that experience too often.

Dans last blog post..Clerkenwell Lunch options. Part One – Pie and Mash.

By: Helen

Helen — Tue, 27 Jan 2009 13:26:11 +0000

Dan – Nooooooo! How could they do that to the belly?! And how could they do that to you! Oh you must have been gutted when that turned up!