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An inadequacy of cookbooks

I had thought I owned quite a decent range of cookbooks these days, but today, they have failed me. As far as I can tell, i do not have single cookbook which suggests ways to cook pork belly. As I kept flipping through book after book, I eventually recalled that pork belly is nigh impossible to find in the US. None of my NA cookbooks had recipes, but I thought surely, surely, the British ones will. But no.

I am not lacking in ways to cook the meat: various brochures from Olive and the packaging of the meat itself offer up suggestions. There's always the whole wide internet. Still, I am feeling as if my cookbook collection isn't quite up to snuff today.



( 34 comments — Leave a comment )
Apr. 12th, 2011 10:52 am (UTC)
For most of my life I only heard of pork bellies as some sort of commodity sold in American financial markets, along with coffee, and orange juice.

I rarely go to my cookbook selection myself. For instance my favourite pork belly recipe was taught to me by my chinese mate Norman. He cooks it with light and dark soy sauce, sugar, ginger, star anis, carrots, chinese vinegar and chinese rice wine. It slow cooks for many hours.
Apr. 12th, 2011 10:59 am (UTC)
I have just enough cookbooks in my life that I feel I ought to use them when possible, especially when trying out a new (to me for cooking at home) meat cut. Obscure ingredients - such as my new treasure trove of Australian bush herbs and spices - I will forgive the books for not mentioning. Also, I am still exceedingly cautious when it comes to cooking meat and trying to get it right - neither undercooked nor over. I find it easier to freely experiment with non-meat, because the degree of cooking necessary for safe sampling is so much wider.

I have all those ingredients in the house.... Marinaded first, or just cooked in the liquid? If I start now, it can have up to four hours cooking before dinner. Perhaps I will be asking the internet after all.
(no subject) - alexmc - Apr. 12th, 2011 11:23 am (UTC) - Expand
(no subject) - owlfish - Apr. 12th, 2011 11:26 am (UTC) - Expand
(no subject) - alexmc - Apr. 12th, 2011 11:56 am (UTC) - Expand
(no subject) - nou - Apr. 12th, 2011 12:01 pm (UTC) - Expand
(no subject) - owlfish - Apr. 12th, 2011 12:07 pm (UTC) - Expand
(no subject) - nou - Apr. 12th, 2011 12:22 pm (UTC) - Expand
(no subject) - alexmc - Apr. 12th, 2011 12:10 pm (UTC) - Expand
(no subject) - nou - Apr. 12th, 2011 12:41 pm (UTC) - Expand
Apr. 12th, 2011 12:28 pm (UTC)
This, re: commodities. I suspect the pathological fear of fat in Americans is part of the reason for the complete absence of recipes in your average American cookbook.

It's SO hard to find pork belly here. Graham's trip to our local GIANT Asian grocery proved unsuccessful and the Korean H-Mart about fifteen minutes' drive north of us only has strips of pork belly, which is definitely not the same as a full pork belly roast (although we made do).

owlfish, we love this recipe. I know you've got lots of Internet out there, but I thought I'd pass on our personal recommendation for reference!
(no subject) - owlfish - Apr. 12th, 2011 01:33 pm (UTC) - Expand
(no subject) - innostrantsa - Apr. 12th, 2011 01:39 pm (UTC) - Expand
(no subject) - targaff - Apr. 12th, 2011 11:03 pm (UTC) - Expand
(no subject) - desperance - Apr. 12th, 2011 01:04 pm (UTC) - Expand
Apr. 12th, 2011 11:01 am (UTC)
look for raymond blanc's recent recipe from his tv series...sublime
Apr. 12th, 2011 11:12 am (UTC)

That really does sound good. But I am sadly lacking in vacuum packing machines.
(no subject) - perfectlyvague - Apr. 12th, 2011 11:28 am (UTC) - Expand
(no subject) - owlfish - Apr. 12th, 2011 11:35 am (UTC) - Expand
(no subject) - perfectlyvague - Apr. 12th, 2011 11:44 am (UTC) - Expand
Apr. 12th, 2011 11:49 am (UTC)
Nothing in Hugh Fairly Witless's Meat
Apr. 12th, 2011 11:50 am (UTC)
I'm astonished!
(no subject) - desperance - Apr. 12th, 2011 01:09 pm (UTC) - Expand
(no subject) - owlfish - Apr. 12th, 2011 01:34 pm (UTC) - Expand
(no subject) - desperance - Apr. 12th, 2011 01:39 pm (UTC) - Expand
(no subject) - drasecretcampus - Apr. 12th, 2011 02:02 pm (UTC) - Expand
Apr. 12th, 2011 01:12 pm (UTC)
one day i intend to make chicharrones!

pork belly deep fried in its own fat. how can that not be awesome.
Apr. 12th, 2011 01:41 pm (UTC)
That sounds fantastic! And really pretty easy too.
Apr. 12th, 2011 01:42 pm (UTC)
That sounds pretty good too.
Apr. 12th, 2011 02:03 pm (UTC)
Easy enough to find pork belly in Toronto. I cook it as often as the lemur will let me! Favourite ways include red cooked and best of all, slow roasted with crackling

Apr. 12th, 2011 02:31 pm (UTC)
Ottlenghi has a recipe for roast pork belly.
Apr. 13th, 2011 12:50 pm (UTC)
I had that happen to me when trying to find a recipe for cooking red cabbage German style. I went through all my cookbooks and couldn't find a thing. I didn't even have internet at the time and had to call home and have my Dad look up a recipe.
Apr. 15th, 2011 02:17 pm (UTC)
found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later

( 34 comments — Leave a comment )