a little help interpreting recipe

uberwolf

http://www.bbc.co.uk/food/recipes/roastbellyofporkwith_73882

specifically.
Ingredients
1 whole garlic, sliced in half
Preparation method
Remove the pork from the fridge and spread with the dripping or butter, crushed bay leaves and garlic. Season with salt and freshly ground black pepper, set aside for the flavours to develop.


What am I supposed to do with the Garlic? Last time I cooked this I cut the garlic in half, and tried to rub the garlic on the pork, before discarding. Didn't really feel I'd imparted the flavour.
I'm inclined to crush a clove or two and mix in with the dripping (I'm using goose fat, but that's a different conversation).

Thoughts?

Minder

Bash it up a bit if the halved bulb doesn't give much flavour. Garlic will release flavour depending on how it's processed. Mashed with a little salt, it will release a lot more garlic flavour than if just halved. The quality of the garlic - usually dependant on seasons - will also have an effect.

livinsane

I would probably combine the butter, garlic (crushed) etc in advance and let it marinade for a few hours before rubbing into the meat.

annieoburns

I presume this refers to a whole clove of garlic rather that the full bulb.

Animord

If you look at the picture I'd say he has sliced the whole bulb in half, not just a clove - put it on top of the pork to roast it rather than crush it. But you could put in a whole garlic sliced in half and also crush a clove or two into the dripping - if you like your garlic!

uberwolf

did this last night.

Minder wrote: »

Bash it up a bit if the halved bulb doesn't give much flavour. Garlic will release flavour depending on how it's processed. Mashed with a little salt, it will release a lot more garlic flavour than if just halved. The quality of the garlic - usually dependant on seasons - will also have an effect.

ended up chopping two cloves finely and mixing with the crushed bay leaves and goose fat

livinsane wrote: »

I would probably combine the butter, garlic (crushed) etc in advance and let it marinade for a few hours before rubbing into the meat.

If I were doing it again I would allow it more time to develop. The smell of the bay leaves and garlic combined was gorgeous.

annieoburns wrote: »

I presume this refers to a whole clove of garlic rather that the full bulb.

you see my confusion.

Animord wrote: »

If you look at the picture I'd say he has sliced the whole bulb in half, not just a clove - put it on top of the pork to roast it rather than crush it. But you could put in a whole garlic sliced in half and also crush a clove or two into the dripping - if you like your garlic!

looking at the picture would have resulted in a much more attractive way of serving it... I clumsily carved the pork belly into a serving per person and landed it on the plate, bone and all. Would look far better the way the picture shows.

Animord

uberwolf wrote: »

looking at the picture would have resulted in a much more attractive way of serving it... I clumsily carved the pork belly into a serving per person and landed it on the plate, bone and all. Would look far better the way the picture shows.

Don't beat yourself up about it - they have specialised food photographers and stylists ...

They do foul stuff like spraying oil all over food to make it look good for photographs. :eek:

It sounds delicious. (the recipe obviously not the food styling stuff)

kylith

Animord wrote: »

Don't beat yourself up about it - they have specialised food photographers and stylists ...

They do foul stuff like spraying oil all over food to make it look good for photographs. :eek:

It sounds delicious. (the recipe obviously not the food styling stuff)

I've heard of them hiding cigarettes on the plate (for photos) so that the smoke stands in for steam. Since hearing that I've never worried about how my food looks. Whatever they say on Masterchef; it's the taste that matters.

Animord

kylith wrote: »

I've heard of them hiding cigarettes on the plate (for photos) so that the smoke stands in for steam. Since hearing that I've never worried about how my food looks. Whatever they say on Masterchef; it's the taste that matters.

I thought it was boiling a kettle behind the dish for the steam. (and I hope I am right :pac:)

kylith

Animord wrote: »

I thought it was boiling a kettle behind the dish for the steam. (and I hope I am right :pac:)

Well, since it's for photos I wouldn't say the food is eaten after.