I’m having a go at belly pork. I usually **** it up. Made a dry rub of white pepper, sugar and salt. Popped it in the oven on a high heat for 30 mins then turned it down to 140. Doing it with boulongere potatoes. Not sure on the veg yet. Haven’t looked what we have in the fridge.
2 packs of koka tomyum flavour noodles and mixed in a tin of tuna, topped with cheese and served on toast
No. Defrosted in the microwave. Patted dry then added the dry rub. I’ve ****ed it up as should have got my potatoes in first. The potatoes aren’t cooked and the meat is...
There are some slow cooked pork chops on here too as didn’t have enough belly pork. Did a different dry rub on those. Used paprika brown sugar and salt.
yeah pretty much it mate, proper student munch but very satisfying. i eat noodles all the time, youd be amazed what you can chuck in with a pack of noodles to make em an actual bit of food
Well I ****ed it up.. the pork chops were over done.. the belly pork could have done with another half hour. Flavours were nice though. I’d over cooked the pork chops so much they were crunchy The boulongere potatoes were good..
Should have grilled the chops. Put the belly pork into a stir fry. And stop giving potatoes daft posh names.
just noticed most of them are cook books? are you talking the piss? ffs quoted myself again!! @Sweats.
