Off Topic The cooking thread….

Live shakshuka, it’s an evening meal for me tho.

 

Don’t belly pork go a bit **** slow cooking it that long? Best bit is the crispy fat from the direct heat.

 

I cook it slow, but then put it in a hot oven for the last 20min to crisp up the fat

 

Doesn’t it dry and go a bit rubbery cooking for that length of time tho?

 

no mate

 

Might have to give that a whirl, I always grill (or bbq in the summer). Just been having a read up most the Google results suggest slow cooking for 1-2 hours before transferring to grill or pan to crisp the fat.

 

that would work too, I cook it for longer as agas have several ovens at differing temperatures. I put it in the lowest temp oven & leave it

 

That did me as breakfast and lunch.

You could call it brunch. Getting hungry now though.