Home › The Principles of Cookery › Pork, Belly Of

Pork, Belly Of

The belly of pork is generally either pickled and boiled, or salted and cured for bacon, and it may be dressed as follows. Take the belly of a porker, either fresh or salted, lay it, skin downwards, flat on the table, and sprinkle over the inside a savoury powder made of two table-spoonfuls of finely-grated bread-crumbs, two table-spoonfuls of powdered sage, a tea-spoonful of pepper, and two finely-minced shallots. Roll the meat tightly round, bind it with tape, and either bake it or roast it. It may be served hot with brown gravy, or allowed to grow cold, and then be pressed. Time to roast or bake, twenty minutes per pound. Probable cost, 9d. to 10d. per pound.