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12:14 pm
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Fri 8-Oct-10
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Anyone ever tried to cook this? I've got a recipe, and bought the treacle and belly pork, but am a bit nervous about trying it. Woose I know, is it worth the bother?
1:39 pm
Moderators
Tue 22-Sep-09
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I wouldn't do it - all that rind left on and the horrid fat from the meat. If you do make it, you know to not use salt when cooking the beans?
I'll try that again!
2:02 pm
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Fri 8-Oct-10
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Yes it makes them tough, when I get round to it I will post to let u know what it was like, once brave enough to try it. haha
6:02 pm
3rd Grader
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Fri 10-Dec-10
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The recipe I've got says to use streaky bacon instead of the belly pork (obviously the same thing, but cured), and remove the rind before cooking, so you don't get so much fat in it. I reckon it would be best if you can get the bacon in the piece, but I'm sure thick rashers will be fine, if not authentic. It also says to add a good tot of rum!
I remember cooking this years ago, and it was delicious, but had forgotten all about it - so thanks for the reminder; I may actually try this tomorrow, as I've got some portions of beans that I've pre-prepared and cooked in tubs in the freezer and I do have a really great local butcher (a Rick Stein Food Hero, no less).
The Guerilla Griller has a foodie blog at http://guerillagriller.blogspot.com/
10:41 pm
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Sun 17-Jan-10
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When I made it (to a mix if a Hugh FW recipe and one from the internet) I used smoked pork belly and a long, long, slow cooking. It was delicious - I liked it over a baked potato.
11:56 am
Councillor
Wed 30-Dec-09
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I made a meat-less version a while ago. Can't remember where the recipe came from now but it had a lot of chopped veg, tomato puree, worcestershire sauce. These days I just throw beans, passata, cooked veg etc. into a pan and do that as a cheating short-cut.. I can't remember whether the original recipe had brown sugar in it or not but I usually miss that out of my version.
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9:46 pm
Sat 12-Aug-06
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Hi Fiona - probably too late for you now but we made them with advice from our friend, Mike (San Diego, not Boston).
The result was very good indeed but probably something you would enjoy once every two months or so - extremely filling but quite moreish.
Never knowingly underfed
10:56 am
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Fri 8-Oct-10
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Hi Danny, not still haven't plucked up the courage, will deffo try it over the next few days, thanks and have a brill Xmas x
10:27 am
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Fri 8-Oct-10
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Plucked up the courage, going for it to-day, along with sticky ribs. Could be a mess all round
9:58 am
Sat 12-Aug-06
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How did it turn out, Fiona?
Never knowingly underfed
10:26 am
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Fri 8-Oct-10
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Disgusting!!!! Went to the dogs, waaaaayyy too sweet, i followed the recipe to the letter, but they were awful. Wasn't too bothered about the cost of ingredients going "to the dogs", cos they were cheap as chips, but used 4 hours of gas to cook them
What a waste of time...................
11:40 am
Moderators
Tue 22-Sep-09
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What a shame.
I'll try that again!
5:51 pm
Sat 12-Aug-06
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Wat a shame, indeed.
Thanks for writing an honest assessment, Fiona. We liked it but it's not something that I would beg my Fiona to make again, TBH.
Never knowingly underfed
8:52 pm
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Sun 17-Jan-10
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What a disappointment!
I thought the recipe I first followed was heading towards too sweet, but the smoked pork belly offset it well enough. Anytime I've made it since I've cut down on the molasses a whole lot.
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