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Belly inspired by Geir...


 
Wolgast

Wolgast

TVWBB Olympian
After some reading this is close to a Norwegian christmas dish. Wont bore you out. So here we go:

Fresh belly:


Scored:


Rubbed with plain salt/pepper. Cooked @ around 375f. Time around 1 1/2 - 2h.
Put a small ball made of aluminum foil under the belly to make an ark in the belly. Read somewere that it should help the rendered fat to escape. And some halved taters in a CI pan under the belly.




Really juicy,Solid Pork flavour...But the rind was only good around the edges. Witch means there is room to make this dish better.


Served something like this:




Thanks for your time Fine folks!
 
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Daniel, This Looks SENSATIONAL!!



I'd L♥VE some for breakfast right now!!
Thanks for the details also!!
 
Delicious looking cook and great pictures and I bet the taters were wonderful being cooked with the belly drippings.
 
Daniel that looks fantastic!!! Do you just season it with salt then put it on the grill or do you let the salt sit on there a awhile to draw out some of the moisture?
 
Thanks ofc ppl...Been lacking witch seems to be the theme this past 6 month..:o

John: I let it rest a few hours with the rub. But i read the Norwegians seems to salt it upp 2-3 days ahead. Witch would be even better.
 
I think you almost nailed it, Daniel. This is a simple cook, but there are some details that makes the meal even better. I've made the dish on the grill as well, but only on a spit.

Salt and pepper, store in the fridge for three days is something you should try.
Now, regarding the rind, when you make this in a oven, we usually steam the ribs in a tray with water for half an hour, rind down, before it is flipped and placed on a rack. This trick makes it easier to make the rind go crips at the end.

Seems that you got the other details right, including the alu-foil ball.

I have a secret weapon to be sure that the rind is super chruncy. When the rib is done, use a electric heat gun on the rind. You can see that it "blows up", becomes pale and chrunchy. If you think that a propane torch is just as good, forget it. It's way too hot, and must be used with caution.

Thank you for posting.
 
Looks great, silly question, what would the salt do for 2-3days..? Dry out the fat?
 
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