Annabel Langbein - Recipe for Pork belly spread

cactus7, Sep 12, 4:48am
x13
Did anyone write down or have her new book with the Pork Belly Spread with prune topping that she did last nite - its not on her tv website. Thanks
mousetrapp, Sep 12, 4:53am
She is doing pork belly next week. She did lamb this week
cactus7, Sep 12, 4:57am
x2
She did a pork belly spread with a prune topping and spread it on homemade melba toast and gave it to her butcher in the market.
mousetrapp, Sep 12, 4:58am
Opps, I did see them eating it!. She does pork belly something next week
nauru, Sep 12, 4:59am
You will be able to watch the prog again online.Go to TVNZ website
cactus7, Sep 12, 5:02am
No can't watch it I'm on dial up - too slow.So if anyone can help me with recipe I wod be wrapped.
jallen2, Sep 12, 5:19am
I don't completely remember but maybe together we can :-)

Did she slow bake the pork belly for three hours with
1/4 cup brandy
1/2 cup white wine,
2 whole star anise
2 fresh bay leaves
?????
I can't remember if she added sugar and I think she put majoram on it.
Covered with baking paper and then tightly sealed the tinfoil over the top.

Then mixed the prunes with 1/2 cup red wine and something else
and bought that to a simmer in a pot until it was mushy.

Knowing my memory I may have got her other recipes mixed in there. lol.
I just thought at the time that it was too many types of booze. lol.
jallen2, Sep 12, 5:20am
And when the pork was cooked she broke it up and pulsed it in the food processor with 2 tbs of the cooking juice.
I was surprised she said it would last up to 10 days in the fridge.
I don't think I would be game to leave pork that long.
cactus7, Sep 12, 5:21am
Thank you jallen2 that certainly jogs my memory. Thanks for that.
jallen2, Sep 12, 5:24am
No probs.
Actually there must have been salt and pepper in there too.
and can you remember anything else in the prune mix?
cactus7, Sep 12, 5:39am
Honestly didnt take much notice of the prune mix I was more interested in the way she did the pork belly as I have got one but wasnt sure how to cook it so it was really tender. But im sure there wasnt much in it.
jallen2, Sep 12, 6:00am
Well I think you could add any flavours you like.
As long as there is a bit of liquid and then you seal the roasting dishwell you can make any meat tender by long slow cooking.
Yum - enjoy !
motorbo, Sep 12, 6:02am
check her website the free range cook it should be on there
winnie231, Sep 12, 6:22am
The recipe is not on her website as we are 'encouraged' to buy the book!
Hoping someone has one of those fancy tv gadgets where you can record, rewind, watch later, ...
kay141, Sep 12, 7:28am
Have a look and see if the book is in your library and then you can copy the recipe. I have been known to bring pattern bboks home and photocopy some pages.
cookessentials, Sep 12, 7:54am
It is called a rillette. which is a bit like a terrine
cookessentials, Sep 12, 7:55am
Blast, it is for Australian viewers only
neil_di, Sep 12, 9:34pm
ok just watched Free range cook..add to the pork ingred..1t salt ..3 cl garlic crushed to a paste..black pepper..thyme sprigs..150C at least 3 hrs.For Prune topping..1c prunes..1c red wine..2T sugar..pinch ground cloves..simmer till soft and thick.
winnie231, Sep 12, 9:53pm
Thankyou neil_di!
One question - did Annabel add any liquid to the pork before cooking?
Asking because I remember when she pulsed it in her wizz - she added a little of the cooking liquid ... or was this just condensation/meat juices?
neil_di, Sep 12, 10:47pm
these are the extra ingred that were not included in post#7 so yes plenty of liquid.
winnie231, Sep 13, 12:23am
Duh - ofcourse! Thanks ... I think I'm suffering from what I can only call 'post earthquake brain' ... lol!
neil_di, Sep 13, 3:12am
Know how you feel and just when we are starting to relax we get some substantial shakes !!!
glenda, May 2, 9:06am
does anyone remember how she made the dip using yoghart ..she left it overnight ..