Many years ago now I went with my freind Nick to stay in a cottage in Wales in November we arrived to find the heating was broken ( it’s pretty cold in November in Wales ) so we decamped to the pub a leave a joint of belly pork low in the oven.
After a few ciders we returned to find it was still very cold in the cottage but the pork belly was cooked to perfection delicious crispy skin , melting meat. To this day I cannot say if it was the belly pork, the wine or the cold but we left that cottage more than friends.
Last night for our anniversary I said a prayer to the god of babies and popped a joint in the oven. Belly Pork is fatty and I think best served with something to cut through, I love these spicy pickled salads, they wake you up, if don’t fancy the thai taste, cabbage , carrot and apple works well too dressed with lemon juice and black pepper.
Five Spice Pork Belly
750g of pork belly
4tbsp of five spice
1 tsp of salt
- Leave the pork belly in the fridge overnight to dry out
- Score the fat layer on the pork
- Rub the pork belly all over with the five spice and salt
- Roast in the oven at 160degC for 2.5 hours
- Allow to rest for 20 minutes before serving.
Thai Pickled Vegetable Salad
3 large carrots shredded
1/2 white cabbage shredded
1 large red chilli finely chopped
Handful of fresh coriander leaves
4 tbsp of pickled ginger
Dressing
40ml of tsp rice wine vinegar
3 tbsp fish Sauce
1/2 tsp of minced garlic
1/2 tsp of minced ginger
Dress the salad and leave to pickle for at least an hour.
Serve the pork belly in slices on top of the pickled vegetable salad
Girl Interrupted Eating 
oh wow this looks so delish, i am salivating. want to grab this dish from the screen!
As above, beautiful. My wok is in Germany, this uses no Wok huraaaaaah!
I love to eat Salads, salads are quite tasty and also they are considered to be health foods. Salads are also great when you are on a diet. ::;`:
Regards
http://www.healthmedicinelab.com“>