Slow Cooker Belly Pork

[Eve]

I thought I'd try this tomorrow. I fancy doing it Chinese style with some dark soy sauce and honey. Does it need much liquid with it?

I thought of doing it with some mushrooms, peppers and spring onion but would the veggies be ok for the same time as the pork.

I left the beef stew in for 9 hours last time, 8 on low and 30 mins high either side but haven't got a set recipe for this.

As I will be out for a few hours I wouldn't want to worry about anything burning or the veggies going soggy.

Also, if I do enough for two meals will it be ok to microwave the night after if left in the fridge?

Any advice welcome.

[Eve]

Ok, braved city centre Aldi on a Saturday (an experience!!) and got my bits. Got some whole grain mustard too and Chinese Five Spice so I don't have to faff chopping ginger and garlic and such. Got my rice and some mange tout to do in my new steamer too :) Just need to work out liquid or if the soy sauce, honey, mustard and juice from the meat will be enough.

Will hopefully remove some of the fat from the edges to do crackling in the microwave.

[ethandron]

Wish I could help Eve but I don't have a slow cooker. The leftovers will be fine bungled in the microwave the following day. Sounds very nice actually :)

[Eve]

I'm really looking forward to it, am expecting the house to smell amazing tomorrow :)

[rockyracoon]

I would be loathe to add anymore liquid to the cooker. Sounds lush though.

[Eve]

Thanks, was worried especially with leaving it for a while while out.

I haven't got a set recipe so just going to stick everything in and hope for the best!

It was so nice last Sunday smelling it cooking and coming home to a lovely cooked meal. Had to stop myself keeping lifting the lid for a peek and sniff!

Need to try chicken too but sounds like the skin goes horrible though sounds like fishing it out and popping it under the grill could solve that.

[pastafreak]

It depends on the size of your slow cooker. I have a baby one...takes five or six belly pork strips...cut in half. I'd only add about 1/3 cup liquid to that. I do it on high for 3.5 hours...then finish on low with the baggies added. As for re-heating...I do it slowly in a saucepan...the microwave seems to toughen things.

[pastafreak]

I take the chicken skin off...let dry...then dry fry til golden...season a bit. Chicken crackling!

[rockyracoon]

I have done a whole chicken in the slow cooker before and often other joints of meat. The skin is never great but I quite happily peel it off and chuck it away.

Did you manage to find the Saddoes on FB?

[Eve]

That sounds like a good idea, thanks Pasta.

I did Rocky, I was waiting for them to confirm me as a member but have seen a couple of posts so must have been. I'll have to go on and have a good look around :)

[Eve]

I must admit, I do like the skin on chicken.

[Eve]

The pork is in with a little oil and some honey, wholegrain mustard, a little brown sugar, dark soy sauce and some Chinese five spice! Popped it on high for 30 mins then going on low and will pop some mushrooms, spring onion and pepper in after about three hours. Should be on low for about 8/9 hours. Can't wait for the smell to drift through the house!

[ummmm]

I'm having belly pork today :-)

[Eve]

I can't wait, I want it to be tea time already! :)

[ummmm]

I'm doing mine plain, in the oven, with homemade apple sauce, roast potatoes and creamed cabbage....

[wendilla]

Sounds lovely .i try most things in my slow cooker . With pork I cut fat off when nearly cooked and put it in with roasties to crisp off
..and yes OK to microwave next day .

[Eve]

Sounds lovely!

I might do that with my pork, will see how it comes out.

Just put the veggies in and it's smelling gorgeous!

[pastafreak]

How was it eve? Let us know!

[Eve]

It was nice. I think I'd tailor down some of the ingredients, especially a little less wholegrain mustard, but the pork was lovely, properly melt in the mouth! Think I might need a less fatty cut of meal next time as I fridge'd the leftovers and have just got rid of some of the fat, rest is in the microwave ready to go over some pasta with the rest of the mange tout (had it with rice last night).

I am trying to decide between chicken or gammon for my next adventure. Something to go with the shallots anyway :)

[Tilly2]

Braising steak, shallots, mushrooms, a slash of red wine and some herbs. Beouf Bouguignon (or probably just beef stew) Delicious

[Tilly2]

^ splash of red wine!