pork belly

[Chauffour]

does anyone know what pork belly is called here in France? I have a lovely recipe for it which I'd love to do again.

thanks

[Wicce]

Well, it's porc, and the cut is called poitrine.  Hope that helps.

[CBC]

Ooh, any chance of your posting the recipe, I always end up doing a boring old BBQ sauce with pork belly?

Thanks in advance.

RP

[Cat]

I'll second that request please, RP pipped me to the post [:)]

[chouan]

Pork Boulangère is a tasty little number. Rhodes and Novelli, amongst others, have versions of this very easily-cooked traditional dish.

Pre-heat oven to 160ish. Score the flesh of a 1 kilo lump of belly. Smear lightly with oil, and salt well, rubbing in to cuts. Sit joint, skin side up, on a rack over a roasting dish. Slosh a generous glug of white wine in dish and put in oven for an hour. Towards the end of the hour, slice a couple of onions into thin rounds, do likewise with enough potatoes to feed the diners. Upon the hour, take the pork out of the oven, and spread the potatoand onion mix around the bottom of the roasting dish. Pour over a good half litre of stock(chicken/veg) replace pork on rack above the mix, and return to oven for a further 2 hours. Voilà. Simplicity itself, resulting in the crispest crackling you can imagine, succulent, tender, juicy meat and tasty tatties.

You could jazz the tatties up a bit whilst you rest the meat...............tad cream/béchamel sauce/cheese over the potatoes and place under a hot grill, whatever.......................indulge yourselves.

chouan