Comments on: Pork Belly with Szechuan salt and pepper and a Scanpan Roasting Pan road test

By: Recipe: Potato and Zucchini gratin @ Not Quite Nigella

Recipe: Potato and Zucchini gratin @ Not Quite Nigella — Fri, 12 Dec 2008 20:02:35 +0000

[...] jumped at the chance to use the Scanpan Roasting pan again, having made this many a time only to have everything stick to the roasting tin. And I was very [...]

By: Not Quite Nigella

Not Quite Nigella — Fri, 12 Dec 2008 07:02:27 +0000

Hi Angela-Yes that was a pleasant surprise! I didn’t expect it to be so red at all Ahh great, thanks for the tip, I still have so many of them!

By: Angela

Angela — Thu, 11 Dec 2008 23:42:38 +0000

I love the burnished red of the skin! So inviting… not that I need any encouragement to eat pork!

BTW, Szechuan peppercorns are fantastic dry-roasted, lightly crushed and pressed onto a steak before grilling or frying. Yum!

By: Not Quite Nigella

Not Quite Nigella — Fri, 21 Nov 2008 10:55:49 +0000

Hi Brenda-It hadn’t crisped up to the point of being crunchy but it wasn’t that chewy either, more melty if that makes sense Ahh interesting, I didn’t even think of ceramic!

Hi robin-Thankyou! Yep cooked in an hour I was SO relieved when everything came off with a swipe. I love roasts but hate cleaning up after them

Hi DocChuck-Thankyou so much! I agree, they’re so great- I’m finding new uses for them every day

By: DocChuck

DocChuck — Thu, 20 Nov 2008 16:39:02 +0000

Best looking pork belly I have ever seen, AND we love Szechuan peppercorns in many different dishes. Thanks for sharing.

By: robin // caviar and codfish

robin // caviar and codfish — Thu, 20 Nov 2008 14:23:03 +0000

That pork belly looks so succulent, and cooked in 1 hour? Fabulous.

As a fellow roast-addict, I just have to get that pan!

By: Brenda

Brenda — Wed, 19 Nov 2008 04:02:14 +0000

Mmmm yum! Was the skin chewy or actually crunchy?

I like to do my roasts in a ceramic rectangular dish, I find that cleaning is so much easier (soak and a light scrub)

By: Not Quite Nigella

Not Quite Nigella — Tue, 18 Nov 2008 12:30:52 +0000

Hi lili-I know what you mean, I used to use paper but I love the juice to use for gravy or even in flavouring clear soups. I think your plan sounds very good indeed

By: lili

lili — Mon, 17 Nov 2008 20:00:10 +0000

Oh that looks amazing.
I think a trip to Victoria’s Basement is necessary because I -need- one of those pans. I always end up cooking on paper as my baking trays are so terrible, which works for biscuits, but you lose all the juice!
First: buy new scanpan baking tray
Second: Cook this pork belly
Third: Sign contentedly.
Well, that’s my weekend mapped out!

By: Not Quite Nigella

Not Quite Nigella — Mon, 17 Nov 2008 12:07:18 +0000

Hi Maria-Ahhh no! Maybe next time! I’d love to know how it tastes with the peppercorns. A bit of a shame about the sauce though