- New release movie reviews - April 17
- 'I just want a beer with my mates'
- Conscription or compulsory volunteering for jobless?
- Jim's cheat sheet - April 11
- 'Assistants can't do a nurse's job'
- Ela's Woodland House review
- Ela’s Victoria for visitors
- New release movie reviews - April 10
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What we're talking about
- james mason on 'I just want a beer with my mates' political correctness ????Sad day for our nation that cant even trust our proud men and woman of our defence force to have a ... more
- Steve on 'I just want a beer with my mates' BIGGEST AMOUNT OF BULL TISH I HAVE EVER HEARD. BEING EX SERVICE IT WAS AN HONOUR TO WEAR MY UNIFORM AND HAVE A FEW DRINKS ... more
- Lucinda on 'I just want a beer with my mates' Surely in RSL's it should be fine, but i agree not in a licence pub in the city ie young and jacksons type of thing. Weren't ... more
- JimmyJack on 'My son has a problem with porn' What a load of tosh, sorry Tom, wasn't able to hear the call so only going on from what is here. This Susan McLean sounds ... more
- ian on 'My son has a problem with porn' Lack of parental control. more
- David R on 'My son has a problem with porn' Should a government issued/sanction laptop come installed with the Government supported/paid-for Internet protection ... more
- Tony voorhaar on Man comes forward over dooring When are people and gov't going to learn bikes and cars don't mix. Get rid of the bikes. more
- Christine on Man comes forward over dooring Again the minority are the loudest. The roads are for cars, who pay to be on the roads. I feel sorry for the people ... more
- Dingoes Breakfast on Man comes forward over dooring No cyclist should be allowed to ride on public roads without paying 3rd party insurance to the government and registration ... more
- LukeB on Man comes forward over dooring Actually, that footage is exactly what happens when a bike rider kicks the door of a car, or punches a car driver ... more
- Luke on Man comes forward over dooring Bike riders are near impossible to see & they also don't watch where they are going or pre-empt any trouble. They are their ... more
- Joanne on Man comes forward over dooring There will be no winners here. 1. Should the taxi driver have been allowed to let a passenger depart the vehicle from that ... more
- Lee on Man comes forward over dooring They are all in the wrong here. Cyclist shouldn't have been riding in the gutter, but since she was she should have gone a ... more
- Lukew on Man comes forward over dooring I think the rider should bear some of the responsibility here. If I was riding my bike in that situation, I would be ... more
- choppy on Man comes forward over dooring the guy sells toys and sporting equipment for leading brands...including bicycles! Acted like a pig. Perhaps he should ride ... more
- Richard on Man comes forward over dooring Its rule 140 about unsafe overtaking , just before the 141 that cyclists like to quote. Maybe read all the rules, not just ... more
- Richard on Man comes forward over dooring Shouldn't the cyclist be charged with unsafe overtaking? If it had been a motorcyclist that would be the charge (and ... more
- paul on Man comes forward over dooring No suprise that all the do gooder cyclists start calling normal everyday people with opinions red necks, yes the men were ... more
- Mandy on Man comes forward over dooring Why is it an offence when the cyclist passed on the inside of a stopped vehicle? So many times cyclists pass up the left ... more
- Cam on Man comes forward over dooring I'm sorry but the cyclist should have had the foresight to know that if a taxi stops then a door is more than likely to ... more
Bob Hart's Pork Belly
PORK belly is a cut of meat that has captured the imaginations of chefs and restaurateurs in recent years - notably in a "twice-cooked" form, often poached and braised before being crisped up for serving. Not bad.
But it is also - provided you have a butcher you can trust - a fine cut for the barbecue, and one that may even teach you things you didn't know about your grill's capability, or at least teach you how to use it more effectively.
First, source a slab of pork belly from a good butcher who you can rely upon to sell you the belly from a small to medium sized sow. Large male bellies are simply too much of a challenge for a single cooking.
The size matters little, as it is the thickness that will establish the cooking time which, with a belly, is probably less than you expect, and almost certainly less than most cookbooks suggest.
First, carefully score the skin crossways. Do this with a Stanley knife with a sharp, new blade. Ensure the cuts are parallel and about 1cm apart, and cut through the skin without cutting into the flesh. Practice!
Now, fire up your gas burner to achieve maximum head, or get a full load of charcoal roaring in your Weber Kettle (indirect) or Big Green Egg and add wet hickory chunks to generate a good head of smoke. Now, rub my standard barbecue rub into the underside of the belly, and rub coarse sea salt unto the slits in the skin.
Place the belly, skin side up, on an oiled trivet (over a rectangle of foil in the case of the BGE) and place it in the middle of your barbecue or, in the case of a gas grill, over the centre burner. Your internal temperature should be over the 200C mark. So, once you have dropped the hood on the gas barbecue, turn off the burner under the meat. Leave it alone for at least 20 minutes, in which time the underside should become quite well cooked, and the skin should start to blister and firm up.
Unfortunately, barbecue heat is seldom enough to effectively crisp up and blister the meat but, if it works in your barbecue, take full advantage of it by simply continuing to cook and ignoring the next step.
If, however, the skin remains soft to the touch, flip the belly on the trivet and move the trivet over direct heat. This will blister the skin in 10 to 15 minutes, but keep an eye on things to ensure it does not burn the skin. Move it around as necessary. Flip the belly back over to finish the cooking over indirect heat, lowering the heat slightly if you are using gas.
Cooking time is hard to be precise about as barbecue temperatures, meat thickness and other things are factors, so go by feel. You will sense when the meat is cooked through but, as a rough guide, 40 minutes in total should ensure it is ready to go, provided you then rest it for at least 15 minutes under loosely tented foil.
Slice the belly along the cuts you have made through the skin, and you will have fine, succulent slices to serve either on their own to eat in your fingers with either a touch of your own barbecue sauce or a sweet jelly, such as red currant or quince, or to serve on a bed of stir-fried veg, on mashed sweet potatoes, with a classic cowboy beans recipe, or on a section of split baguette as the world's best sanger.