Crispy Pork Belly

[rockyracoon]

I am making Rick Stein’s Crispy Chinese Pork Belly tonight, but I’ve just looked at my joint of meat, and unlike Rick’s mine has bones in. He cooked it at a very high heat in the oven, over a pan of boiling water. How much longer should I add to the cooking time, do you think?

[Rockrose]

Why not debone it sweetie?

[Rockrose]

But in answer to your question I would cook a bone in joint for 25-30 minutes per lb what’s does your recipe recommend?

[rockyracoon]

Hi RR
The recipe says "When you're ready to roast the pork, preheat the oven to 230 degrees. Roast the pork for 30 minutes at the high temperature, then Reduce the heat to 160 degrees and roast the pork for 30 minutes for every 500g of meat.
The joint is 1.8K
I'm not brave enough to debone it myself ;)

[pastafreak]

Oh, I LOVE belly pork on the bone. Seems to have so much more flavour. But maybe its also because when I get it that way, it's from the butcher.
Here are instructions for bone-in belly according to Donald Russel butchers...

https://www.donaldrussell.com/pork-belly.html

[gingejbee]

I'm no expert (that's me covered!), but meat on the bone takes LESS time to cook than boned meat. May seem odd, but just checked a few books and it's true....I think the bone conducts heat into the piece of meat quicker and more thoroughly than with no bones.....

[youngmafbog]

Correct, the bone heats the meat from the inside, like a kebab skewer does.

I use a digital thermometer for all meat these days, in particular Pork. Well worth the investment. You can get them for under a tenner.

[rockyracoon]

Thanks all. I'll follow the timings on Pasta's link.