Comments on: Slow-Roast Pork Belly with a Honey Spiced Glaze and Vietnamese Noodle Salad

By: phoodie

phoodie — Tue, 14 Jun 2016 01:35:25 +0000

I can’t remember exactly but I would say 180 is safe. Cover it at first though.

By: Hazel Grigg

Hazel Grigg — Sun, 12 Jun 2016 03:31:00 +0000

Can anyone tell me please how to cook this slow roast pork, my husband has thrown out the packet instructions and don’t know what temp to set oven?? Thank you much appreciated.

By: Pete

Pete — Sun, 12 Jul 2015 04:03:54 +0000

At what temperature did you slow roast it at Sue?

Looks awfully like the temperature was wrong.

By: phoodie

phoodie — Sun, 12 Jul 2015 02:02:30 +0000

Hi Sue – I am really sorry that your time and money went wasted. I have cooked this recipe many times (as I do with ALL recipes that I publish on this site, be they my own recipes or that of another) and have never had any issues. It’s really hard for me to pin point exactly what went wrong when I wasn’t in the kitchen with you. Was the pork on the right rack in the oven? Temperatures adjusted exactly according to the recipe? There are so many things that might have contributed to your result. I am sorry it didn’t work for you.

By: Sue

Sue — Sat, 11 Jul 2015 09:31:04 +0000

Really disappointing. Cooked the pork belly exactly per the instructions, but the glaze turned black and the thinner parts of the meat were reduced to charcoal. A very expensive waste of money.

By: phoodie

phoodie — Sat, 20 Jun 2015 23:07:03 +0000

Sounds delicious!

By: John

John — Fri, 19 Jun 2015 08:44:01 +0000

This is the worst thing I have seen today purely because of Jamie Oliver.

By: TRICIA

TRICIA — Fri, 19 Jun 2015 01:48:11 +0000

Another glazing option which is delicious is curry powder, Worcestershire sauce and honey. Mix into a paste and continue glazing throughout the cooking process.

By: Jennifer Briggs

Jennifer Briggs — Fri, 05 Jun 2015 23:51:35 +0000

I never thought honey could be soooooo awesome in cooked savoury dishes, I was turned off honey in the army as they would always serve honey glazed carrots and they were really not good at all, if carrots are to be decorated with anything it should be lemon, now that is to die for. Many thanks to you Woollies and Jamie.

By: Jimmy

Jimmy — Thu, 04 Jun 2015 12:08:35 +0000

Jamie the foods too expensive. Simple as that. Taking $14/KG cuts and selling them with marinade for $21.00/KG isn’t the worst part – the quality of many cuts in the Jamie packaging is pretty low-down the scale too.
All brands considered, Pork roast/shoulder roast is a great base for so many things – but make it yourself if you want to save money (1.5Kg pork shoulder will do a week of pulled pork sangers.).
And remember folks – NEVER buy the curry “special” on a Monday – same goes for the butcher.