How to cook pork belly rashers?
I ended up following a recipe I found on some other forum. I first fried them then set them aside and fried some onion and garlic till soft; then I put the rashers back in the pan adding some cumin, coriander, a little bit of jamaican curry powder, a lot of chinese spices, soy sauce and port wine plus not even half of a pork stock cube and then poured some water to make a gravy/sauce for the rice (yes, I went the boring way :P).
Forgot to say I cut the rashers in little pieces when adding them back to the pan and let everything simmer for ages.
My bf said it had a kind of bbq and chinese flavour and said it was very nice.
I usually prefer belly pork in the single piece, as a roasting joint. But for rashers, I'd also go along with the BBQ sauce idea. Although they will roast very nicely - chuck in some apples as well, as this recipe:
We've also used them to make pork rillettes. I think that was an Elizabeth David recipe but I can't lay my hands on it. We've also cubed it and then cooked them as confit, to eat cold.
re: Robin Joy
Tried the above last night and was less than blown away. The main issue was that quite a lot more cooking time was needed. They were edible, but the ones I left at a lower heat for a further 30 minutes were much more tender, and greatly improved. A 45 minute simmer prior to starting on Delia's recipe is what I'll try next.
The sauce was excellent.