Belly Pork, Apple & Fennel Salad

Ok, this was a bit thrown together but the flavours were nice and I've not been blogging much lately so it gets one!

I did a mini bbq for me & dad yesterday on a disposable bbq that may well have been hotter than the sun. I precooked things in the oven first which was a good idea coz anything cooked from raw on it would've been cinders! As it was there was admittedly some charring.

Anyway - ad I always over cater there were a couple of bits of belly pork left over so I made a salad for lunch. Big nom. I had a tomato Pitta and some garlic mayo on the side. Quantity to serve one.

Handful of mixed salad leaves.
Chunk of cucumber, sliced in half moons.
Half an apple, sliced fairly thinly.
A baby fennel, sliced thinly.
Half a lemon.
Cooked belly pork.

Chuck everything except the belly pork in a bowl & squeeze the lemon over.
Add the pork.
Eat.

I didn't make a dressing for this coz the pork had been marinated well. 

Pork cooked in cider

Pork and Cider Hotpot

Excuse my laziness but as I didn't change anything there didn't seem a point in typing it out again! This was very nice & pretty low maintenance - thoroughly recommended!

Tuesday's Bento

I forgot to take a picture until I was nearly done! Today's bento was left over pork belly & avocado sushi rolls and fennel & cabbage coleslaw (that I made to go with the pork last night).
Sushi doesn't have to be fish - I put what's in the fridge in! Sushi refers to the rice I believe.

Belly Pork

Am beyond behind with my posting but I figure there is no point getting more behind by not posting the new stuff!

I love belly pork, I know it isn't the healthy choice but the combination of succulent meat & super crunchy ... oh hang on I'm gonna have to nick another bit of crackling off the cooling bit.

Belly pork can stand up to any strength of favours, so be bold! I served this with noodles & veg, and am planning to do sushi with the left over meat. Watch this space for how that turns out! It is such an adaptable recipe, go a bit porchetta or go a bit oriental. Belly pork is obviously fatty so clean & sharp flavours that will cut through it are good.

This was a 600g bit of pork but check the meat & adjust accordingly. Spice measurements are approx and obviously need to be adjusted if your piece of porks bigger!
1 tsp each of;
   Fennel Seeds
   Coriander Seeds
   Peppercorns
   Sea Salt
   Chilli Flakes
A star anise
Garlic Oil
2 sticks of celery
1 carrot
1/2 red onion
1 stick of rhubarb

Heat the oven to 250c. Score the skin of the pork. Make a rack with the veg - you're not gonna eat it, it'll just flavour the meat & keep it off the pan (well maybe the rhubarb, put that on top) chuck the star anise on & lay the pork on top, skin side up.

In a pestle & mortar crush all the spices, then mix them with the garlic oil & rub into the skin making sure it gets into all the scored bits.

Cook at 240c for half an hour then turn down to 175c tip in half a cup of water & cook for another 1-2 hours.

The pork will be tender & the skin crispy ...