« Mushroom and Goat Cheese Strudel with Balsamic Syrup | Main | Stuffed French Toast »

March 26, 2008

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83451ef2569e200e5517662e78833

Listed below are links to weblogs that reference Jamie Oliver's Slow-roasted Pork Belly with Braised Fennel:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Palma

I'm salivating all over the keys, and had to back up!

I've been dreaming of porchetta, but the fennel sounds great. I like the term "winey and garlicy".

Jerry

Palma it was amazing . . . we had leftovers tonight. YUM

angie

The fennel sounds great. I thin that Jamie Oliver needs you as a ood photographer.

Jerry

Angie - I have become a real fennel convert of late.

Do you have Jamie's number? LOL

Noreen Anderson

I live in Florida and don't remember ever seeing pork belly at either my supermarkets or the local butchers shop. Is it avilable in the US?

Jerry

Noreen - pork belly is available in the US. I don't see it in the market often but when I do I scoop it up. I have had success with asking the butcher in the grocery store or butcher shop to set the cut aside for me. This is definitely worth looking for!

Anne

Can you please tell me the best way to cook this in 2 oven AGA. would I start in top oven then move to bottom and for how long?

Patricia Atkins

This recipe is the best I have ever done using the belly pork and wine. the belly pork is from my local butcher and it is great. A mouthwatering dish thanks Jamie

JDeQ

Anne - we don't have AGA ovens here in Canada (or if we do I have never heard of them). I assume that the top oven cooks quickly. If that is the case then you're correct - cook it int eh top at the highest temperature for 10 minutes (this makes the delicious crackling). Then put it int he bottom oven at 325 to cook long and slow. The result will be delicious!

Patricia - I am glad that you enjoyed it. It is one of our favourites as well. Hmmmm . . . I have 2 pork belly pieces in the freezer right now . . .

www.facebook.com/profile.php?id=1309550656

I am in the US (moved here from Yorkshire). I have to have my local butcher order it from Canada as that part of the pig is used to make American bacon you have to get it before that is what it is turned into! Anyway this is a family favorite and we've made a fair few American converts to Pork Belly.

JDeQ

I know what you mean. We had a challenging time finding it here in Canada. However, we are nothing but persistent (especially when food is involved). LOL

אהרוני ליסינג

Wow.. great recipe about belly pork. I like such types of recipe. I never found such a great and amazing belly pork recipe. Thanks for sharing such a nice recipe.

The comments to this entry are closed.

Maine 07

  • Castine
    At the end of June mom, Paul, and I drove to Maine where we spent a wonderful vacation. These photos show some of the highlights.

Slow Bowl 2008

  • The Haul
    We left the snow behind and headed to California for a long weekend of fun. We shoppedm toured wineries, tasted olive oil, met up with good friends, and ate some wonderful food. I can't wait for slow bowl 2009.

Memories of Italy

  • Castello Sant'Angelo
    In the fall of 06 we spent three glorious weeks in Italy. I've selected some of my favourite shots and incuded them in this album.
Related Posts Widget for Blogs by LinkWithin
Blog powered by Typepad