Sorry to all readers for so long no blog.... Will try to make it up.
I've got a couple of friends who really know good pork. (G-day Steff, Seb). I love to cook pork, what i really wanted to do was prepare a pork dish of my own for them to try. The whole thing has been put off because I didn't think I would make the grade. Untill now that is.
Pork belly is succulant and tender when cooked propperly. As the pictured cut was pickled, one must take care not to over cook, or the end result will be very dry, and far to salty.
'Wagiu Beef'. Refers to the method used to raise the beast. Originating in Japan. Beef raised in the Wagiu manner is renowned for it's rich marbleing, perfect texture, and well rounded flavor. However at around $85-100 a Kilogram, not everyone will be stuffing it down there throats every night. Well not like I do! As such this dish is possible without the beef. But if you can, lash out. Wagiu is wicked...
In addition. Sorry about the cheese Steff. I'll never do that to you again...
Sooo. How'd I cook the bugger? The meat not the cheese.
Method:
Place a few spriggs of rosemarry along the center of the belly, (Flesh side). Now fold in half skin side out and tie with butchers twine. Seal all sides well on a hot plate, then move to the warming tray and bake for a further 30 minutes. (This is for a 1100g belly).
As for the beef. Crack some pepper over it, sprinkle some salt flakes on top of that. Press it all in with your hands, finnish by drizzleing olive oil all over. To cook seal on a smokeing hot plate. Move to the warming rack for about 10 minutes. (150g filet) Rest boath peices of meat befor serving.....
1 comment:
Hi Brook
That pork looks really yummy :-)
I have seen you cooke a few times now and I tryed somemuch food that you cooked and everything was delicious. Expact for the goats chesse ( but you didn't cook that) :-))) So don't you worry you will be fine and i can tell you that we would be honoured to try your yummy looking pork !
See ya Seb & Steff
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