We know BELLY OF PORK is a fatty cut of meat, yet throughout our weight loss journey, we continued to eat it. We love our Chinese style spices with this cut of meat too.
The slow cooking process draws out lots of fat, which is then discarded. You are left with a succulent and moist piece of the tastiest part of the pig (in our opinion).
As you can see in this picture the fat has
all but disappeared. A piece of extra crunchy crackling gave our Sunday roast that special twist. The gravy was made from the roasting juices - nothing added - resulting in a dark and tantalising sauce. Here's how we make our GRAVY.
Roasting the BELLY OF PORK was easy enough. We chopped a few onions, carrots & celery and placed them into a roasting tin. The pork was placed on top of the vegetables. We poured a cup of water into the tin and covered everything with foil. Our kilo of pork was roasted for 4 hours at 140ºC. We then removed the pork skin and sprinkled with salt. This went back into the oven while the roasters were cooking (at a higher temperature - 180ºC).
Another of our favourite cuts of meat has to be the PORK LOIN - and here's what happened when we attempted the Michel Roux recipe for this cut of meat. We were very surprised at the results....
****REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).
We like to post our main meals to show you what CAN be eaten. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go! I'm currently going through the photographs and replacing them with more website friendly versions which will allow the blog to load quickly.
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