tag:blogger.com,1999:blog-1312788323256129344.post3706330150656804872..comments2024-03-24T07:21:48.542+00:00Comments on Please Do Not Feed The Animals!: RR 17 - The Middle One.Please Do Not Feed The Animals.http://www.blogger.com/profile/18253995950103215275noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1312788323256129344.post-67146220577253997982012-07-01T11:35:11.067+01:002012-07-01T11:35:11.067+01:00I have made this dish too and LOVE it. It is one o...I have made this dish too and LOVE it. It is one of my favourite ways of eating pork belly. I actually went to an uber posh restaurant the other day and was served a very similar dish, albeit in a very dainty and refined way. Can't help thinking they might have had some inspiration from old Hugh......Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-20716284541998265582012-06-22T16:24:21.955+01:002012-06-22T16:24:21.955+01:00Looks gorgeous, pork belly is one of my favourite ...Looks gorgeous, pork belly is one of my favourite cuts. Absolutely delicious, especially when slow-cooked to unctuous melt-in-your mouth tenderness. Hugh's recipe is very similar to a traditional CHinese way of cooking soy-braised pork belly. To dom, I think if you add a touch more sugar to the recipe, you'll find it counters the saltiness much better. Oh, and hurray for more veg! (:Shu Hanhttps://www.blogger.com/profile/00248873228185558472noreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-73819640610060675942012-06-17T20:04:56.536+01:002012-06-17T20:04:56.536+01:00Ruth - I'm inspiring, me. :)
Caroline - Yes, ...Ruth - I'm inspiring, me. :)<br /><br />Caroline - Yes, we've just had a veg stir fry for tea. Can't get enough veg. :-)Please Do Not Feed The Animals.https://www.blogger.com/profile/18253995950103215275noreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-5678661063920329412012-06-16T23:17:57.066+01:002012-06-16T23:17:57.066+01:00It looks delicious, I really must try cooking pork...It looks delicious, I really must try cooking pork belly at some point. More veg is always good though!Carolinehttps://www.blogger.com/profile/13067886984635079539noreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-54369668974308279882012-06-15T20:21:48.112+01:002012-06-15T20:21:48.112+01:00This looks yummy. I've not cooked pork belly f...This looks yummy. I've not cooked pork belly for ages - you've inspired me!Ruth Ellishttps://www.blogger.com/profile/06510944836839189242noreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-33051500383726663512012-06-14T08:16:06.135+01:002012-06-14T08:16:06.135+01:00Phil, it's a good dish for umami, isn't it...Phil, it's a good dish for umami, isn't it?<br />It's funny how I now have to start paying attention to where recipes have come from now I am blogging but I still have my mounds of anonymous recipes pulled out of magazines from pre-blogging times. Actually, I hope Dom does more RRs where we get to work through our stash of cuttings. <br />Lou.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-73031224965457731502012-06-14T00:14:59.099+01:002012-06-14T00:14:59.099+01:00Lovely savoury dish. I could just do with a bowl o...Lovely savoury dish. I could just do with a bowl of that right now. Oddly enough, it's very similar to a recipe that I've made a number of times before - I tore it out of a magazine in the late 1980s but I don't know who created it. It just proves that you can't keep a good recipe down.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-42708493381446644112012-06-13T07:21:18.321+01:002012-06-13T07:21:18.321+01:00We didn't feel it was too salty but that may b...We didn't feel it was too salty but that may be because we are salt fiends and possibly a bit immune to salt now! <br />Would have been roast woodcock if we had gone the other way. Not sure where I would have got that from so glad I stuck with the slow cooking section. <br />Lou.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-90380106451307257682012-06-13T06:16:44.619+01:002012-06-13T06:16:44.619+01:00I have made this dish and it is fabulous although ...I have made this dish and it is fabulous although I remember it being super salty!?! Very nice pick for RR this month. Good old Hugh eh? I like your style of moving forward to find the recipe. I wonder what you've have got had you turned the other way? Thanks so much for taking part. XxAnonymoushttps://www.blogger.com/profile/11431297921869969693noreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-5563336084445743192012-06-12T23:42:56.172+01:002012-06-12T23:42:56.172+01:00I used Donald Russell a lot in the old place where...I used Donald Russell a lot in the old place where we had a Chest freezer. Bernie also recommends Hirds butcher on Rosemount - says he is a real butcher and might be able to do your pork bones.<br />Let me know how the spring onions go - reckon they would be good or a pot in our garden. Lou.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1312788323256129344.post-47759169095923939902012-06-12T23:33:29.311+01:002012-06-12T23:33:29.311+01:00I'm such a nerd that I've started off some...I'm such a nerd that I've started off some spring onion seeds (hope they don't mind that it isn't spring) and I've got some pak choi seeds kicking around somewhere, so that I can grow my own version of Nigella's noodle soup. I've found an amazing-looking local butchery website for the pork too (have you tried Donald Russell butchers before? I'm dying to). But I'll probably give myself e.coli if I try to sprout beansprouts...little macaroon.https://www.blogger.com/profile/05608420609275858904noreply@blogger.com