a question on pork bellys, marinades and barbecues.

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I've been thinking about food for a change, and specifically how to christen our new spizzy barbecue. I'm loving pork bellies at the moment and had a thought for it. A while ago I made a cuban dish called (imaginatively) fried pork chunks, which involves marinading lumps of pork in a lime juice, chilli, garlic and lemon marinade overnight, then boiling them up in it (with enough water to cover) til tender then frying to create a crust....

Now then, what if I did the same with a lump of pork belly, and instead of frying, whacking the whole lump on the barbecue (possibly with some wood chips for extra smoky flavours).

What do my fellow foodies think?

and other ways to christen the barbie??

and why have I not posted this on Pumpkin (mayvbe I'll post the results)

― Porkpie (porkpie), Friday, 23 July 2004 11:07 (twenty-one years ago)

"porkbellies...porkbellies...Coleman I think something very interesting is going to happen in the porkbellie market today."

"Well i never had the least doubt in my mind Mortimer...yes I'm sure a lot of people went belly up on that one"

― lukey (Lukey G), Friday, 23 July 2004 11:19 (twenty-one years ago)

I was thinking about them as I wrote that lot

― Porkpie (porkpie), Friday, 23 July 2004 11:20 (twenty-one years ago)

Porky bellies sounds good. Also: you can't go wrong with a great whacking salmon chucked on the barbie.

― Liz :x (Liz :x), Friday, 23 July 2004 11:39 (twenty-one years ago)

just go for it

― Jaunty Alan (Alan), Friday, 23 July 2004 11:46 (twenty-one years ago)

I'm an absolute food snob, and would turn my nose up at the following suggestion if I hadn't tried it myself without knowing how it was done:

Take the pork and prepare it (marinate, rub, whatever you're convinced will allow it to remain the most tender), and cook it slowly and indirectly on the grille, cover on. After you've half-cooked the bellies, lift them to the side of the grille and toss a handful of onion or garlic powder right onto the coals before replacing the bellies. The powder'll imbue the meat with a really strong, nifty flavor - especially if it's something as spongy as he bellies.

― j e r e m y (x Jeremy), Friday, 23 July 2004 11:55 (twenty-one years ago)

how does one boil meat???

― stevie (stevie), Friday, 23 July 2004 11:56 (twenty-one years ago)

in the marinade and enough water to cover (I suppose you could say poach)

― Porkpie (porkpie), Friday, 23 July 2004 11:57 (twenty-one years ago)

liz is wise. get a slab of salmon, cover it it dijon mustard and brown sugar, and cook it on the grill on a cedar plank that's been soaked in water for an hour.

― lauren (laurenp), Friday, 23 July 2004 14:59 (twenty-one years ago)

A grille basket is a great investment, too. Julienne a big sweet potato, soak it in limejuice, water, & a tittybit of vinegar overnight, and toss it in the basket for half an hour.

― j e r e m y (x Jeremy), Friday, 23 July 2004 15:02 (twenty-one years ago)

five years pass...

http://buygracefoods.com/images/products/hotjerkseasoning300.jpg

^best straight out the jar marinade/rub I've come across. there's a mild and a hot version, and when they say hot they mean it.

― hope this helps (Granny Dainger), Tuesday, 11 May 2010 16:00 (fifteen years ago)

http://www.saucenspice.com/images/products/detail/Goya-Mojo_Criollo_Marinade.jpg

^a very close 2nd place

― hope this helps (Granny Dainger), Tuesday, 11 May 2010 16:07 (fifteen years ago)

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