Timeline for How do cooks prepare belly pork in a restaurant?
Current License: CC BY-SA 2.5
9 events
| when toggle format | what | by | license | comment | |
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| Sep 13, 2010 at 19:57 | comment | added | Chris Cudmore | Read Heat by Bill Buford, He has a nice description as to how the prepare and hold Short Ribs for service, which is more or less the same technique. Braised foods hold very well, so the issue is only how do you quickly heat it up at the end? | |
| Aug 20, 2010 at 17:27 | vote | accept | Rob | ||
| Jul 29, 2010 at 19:17 | comment | added | Rob | For reference, the recipe I've followed recently was cottagesmallholder.com/… - and it was fantastic! =) | |
| Jul 29, 2010 at 18:24 | comment | added | daniel | Okay. We don't currently have a pork belly on the menu--not very summery. But when we did, we would do exactly what Darin said. Braise the belly (I'm sorry, I can't remember offhand what the braising liquid was; I know there was veal stock, Guinness, hard cider, can't remember what else). The liquid would be drained off, reduced, reserved for service. Belly would be portioned and chilled. For service it would be warmed gently in the oven, then blasted under the sally to crisp the outside. Served with reduction etc etc. | |
| Jul 29, 2010 at 8:42 | comment | added | Rob | @roux, I'm looking for a bit more detail than this to make this a truly good answer. Could you be a bit more specific about the "how" of finishing the cooking, perhaps? Possibly some suggestions on how it would be best cooled/stored as well? =) | |
| Jul 25, 2010 at 19:26 | comment | added | Darin Sehnert | Pork belly will be cooked until it's tender and done. The "crackling" and browning on the exterior that you'll see is done at service time. Typically reheated and then placed in a salamander (overhead broiler) to crisp and brown the exterior. You could do the same with your broiler at home. | |
| Jul 25, 2010 at 19:24 | comment | added | Darin Sehnert | As Roux stated, same would go for osso buco or anything that needs long braising. Par-cooking is employed for many things including relatively quick-cooking items. For instance in a banquet scenario the steaks are "marked" on the grill (day before or earlier in the day) and then finished in the oven for service. | |
| Jul 25, 2010 at 19:22 | comment | added | Rob | But, is it cooked unti the skin has "crackled", or is that done as part of re-heating/finishing? | |
| Jul 25, 2010 at 18:38 | history | answered | daniel | CC BY-SA 2.5 |