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
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