Large slices, great for taking BBQ marinades
What does it look like
Belly slices Recipes
Typically used for Grilling,
BBQ'ing, Roasting and Slow cooking.
Grilling and BBQ'ing
Slices: 1-2cm (1/2"") 8-10 minutes per side
Make sure the grill/griddle is preheated and very hot.
Do not poke or prod.
Cook no longer than the recommended times above.
Allow to stand for a couple of minutes before serving.
Mix together 2tbsp of oil and some seasoning or herbs of your choice and smear over the slices. Arrange in a single layer on a large roasting tin with some root vegetables, cut into wedges. cover and cook in a preheated oven for 30mins, uncover for the last 5-10 mins to brown off .
Gas 4-5, 180°C, 350°F
Slow cooking can be done on the hob or in the oven, and allows the meat and vegetables (approx 350g (12oz) chunky root vegetables and 150ml (1/4 pt) liquid (eg stock, wine, cider, beer or water) per 450g (1lb) of meat) to simmer slowly, ideal for tendersing some of the tougher cuts. Cook in either a large heavy based saucepan or an ovenproof casserole dish with a tigh fitting lid.
Stewing is the hob method, for cubes or chinks of meat, in which all the ingredients are cooked in liquid , which when added just covers all the ingredients.
Casseroling is the oven method of stewing and to prevent it drying out should be cooked on a low heat - Gas 3, 170oC, 325oF for about 1- 1 1/2 hrs).