Hey hey

[dkmaxx]

Hello there - I've just joined the forum - been cooking for 30 years - sometimes professionally (am at the moment), always at home and am hugely in love with gastronomy in all its glory.

Current obsession is Thai cuisine at home - but at work I'm using some of those techniques to make very British bar snacks for a local pub.

Slow-roast 3 hr belly pork with crackling, rested overnight then cubed, deep-fried with a cider apple dipping sauce.

D'you think I could cut the roasting time
and boil it with the same results?

Looking forward to exchanging ideas!

 

[Morning Glory]

Welcome to CookingBites. We are a friendly forum - we like new members! Check out the challenges:There are currently three challenges for you to enter or join in our regular thread: What did you cook/eat today (February 2018)?

Slow cooked belly pork - well why cut down on the roasting time? Its hands off, let it do its own thing! But please start a new thread about it if you want!

 

[GadgetGuy]

Hi! Welcome aboard, buddy!!

 

[Masticator]

Hi & Welcome!
Newbie here myself..

As to the pork, do you sous vide at the restaurant?
Experimenting here with SV.... find the HD freezer Ziplock bags leave a plastic taste (IMHO), so sticking with the HD vacuum bags.

Cheers!

 

[Morning Glory]

Experimenting here with SV.... find the HD freezer Ziplock bags leave a plastic taste (IMHO), so sticking with the HD vacuum bags.

I'm experimenting with sous vide too! We must start a sous vide thread!

 

[CraigC]

Welcome!

 

[Elawin]

 

[MypinchofItaly]

Welcome to CB Forum

 

[ElizabethB]

Glad you decided to join us.

 

[dkmaxx]

For some reason a reply I posted about the pork dish got deleted. I'm pretty sure there was nothing offensive about it, I was just sharing some further ideas.

 

[ElizabethB]

Your recipe may have been moved to a more appropriate forum. I sometimes misplace or lose posts. If you have a question PM @morning glory. She is staff and very helpful. Navigation of the forum takes a little practice - as do most forums. Be patient and stick with us.

 

[Morning Glory]

Sorry - I should have left a link here. Posts about roast pork were moved to new thread: Slow Roast Pork