Pork Belly - Remove ribs?

Stheno

Hi everyone

I have a piece of pork belly which I am going to slow roast this weekend.

It's quite thick and has several ribs attached. Should I remove those first before roasting and cook them seperately?

Thanks

Kimia

I can't really 'see' how the cut of pork looks in my head so it's hard to advise you exactly (i've never seen pork belly with ribs in) but in my opinion and experience I'd never take out the bones before roasting - they add flavour and tenderness.

Seaneh

I'd just leave them in while cooking and take them when slicing.

the beer revolu

Definitely, leave them in - they protect the bottom of the meat while it is cooking and keep everything nice and succulent!

Stheno

Thanks everyone, going to cook this tomorrow

Mike Litoris

Google Jamie Olivers recipe and make sure you make the gravy. It's effing devine!! Oh and without a doubt leave in the bone until its cooked. Keeps the meat juicey.

Stheno

This was utterly delicious, lots of seconds and finger licking

Really enjoyable, plus the piece I got was so huge that there is half of it left for sandwiches, or just the odd snack

Mike Litoris

Stheno wrote: »

This was utterly delicious, lots of seconds and finger licking

Really enjoyable, plus the piece I got was so huge that there is half of it left for sandwiches, or just the odd snack

It's awesome isn't it. And such a cheap cut of meat too. How did the crackling work out?

Did you try the gravy from the Jamie Oliver link?

muckety

+1 for jamie oliver's recipe - beautiful gravy!

From a good size pork belly we usually have enough left over to do a fried rice meal the next night (and we are a greedy family of 5) - its a great value cut.

Stheno

The crackling turned out great and the gravy was delicious, thanks for the link