ElizabethB
Legendary Member
Until your post I did not realize that the Cajun Microwave was a hack on a Caja China.
Slow Roast Pork
- Thread starter dkmaxx
- Start date
dkmaxx
Senior Member
Ahhh - I've just seen where my post went to! Sorry - am a noob!
Anyway - my trial went well. I roasted the pork belly for 2 1/2 hours first at 190/200 for 1/2 an hour then down at 150 for the rest.
Then left it uncovered overnight until I portioned it into bite-sized cubes the next day and deep-fried them at 190 in the fryer for 3 mins.
An extra sprinkle of salt and a quick roll in some Thai fried garlic bits and served with apple & cider dip.
Thinking a few fried sage leaves for extra garnish too.
Samples were offered to some of the customers and I think we have a hit!
Anyway - my trial went well. I roasted the pork belly for 2 1/2 hours first at 190/200 for 1/2 an hour then down at 150 for the rest.
Then left it uncovered overnight until I portioned it into bite-sized cubes the next day and deep-fried them at 190 in the fryer for 3 mins.
An extra sprinkle of salt and a quick roll in some Thai fried garlic bits and served with apple & cider dip.
Thinking a few fried sage leaves for extra garnish too.
Samples were offered to some of the customers and I think we have a hit!
Last edited by a moderator:
No worries! You ought to have got an alert to explain that it was moved.
Anyway - my trial went well. I roasted the pork belly for 2 1/2 hours first at 190/200 for 1/2 an hour then down at 150 for the rest.
Then left it uncovered overnight until I portioned it into bite-sized cubes the next day and deep-fried them at 190 in the fryer for 3 mins.
An extra sprinkle of salt and a quick roll in some Thai fried garlic bits and served with apple & cider dip.
Thinking a few fried sage leaves for extra garnish too.
Samples were offered to some of the customers and I think we have a hit!
That looks very good indeed.
So you left the skin on so that when it was deep fried it turned to crackling? At least - that looks like crackling...How do you make Thai fried garlic bits?
By the way - when uploading photos click on 'full image' otherwise they appear as tiny! I corrected it for you. See here:
Last edited:
ElizabethB
Legendary Member
A lovely dish. Cracklins in south Louisiana are usually darker. The attached meat is crunchy - well done.
dkmaxx
Senior Member
No worries! You ought to have got an alert to explain that it was moved.
That looks very good indeed.
How do you make Thai fried garlic bits?
By the way - when uploading photos click on 'full image' otherwise they appear as tiny! I corrected it for you. See here:
View attachment 14064
Thanks so much for doing all that!
Nice welcome.
Yes, the skin was pretty rock-hard crackling before it hit the deep-fry and it just puffed up a little more.
The meat had been roasted and braised with dry cider at regular intervals so was nicely rendered down - just a little bit of fat layer left after drying that melted beautifully in the fryer
The Thai fried garlic isn't Thai flavoured, it's just chopped dried deep-fried garlic that I buy at the Chinese supermarket in a tub, but BOY does it work!
I'm all for shortcuts!
I don't have a Chinese supermarket in Maidstone. There are good Indian and Turkish ones though - great for buying spices.
dkmaxx
Senior Member
Thank you!