It’s just not right that when you scan through my list of recipes that there is not ONE pork recipe on there. And I call myself a pork lover! This is not my normal pork belly recipe but it’s one that I made up on a Friday night with a G & T and two wines under my belt. I usually use rhubarb & apple underneath and wine and local pork from my butcher, but I’ll blog that another time.
Bev’s (not normal but still delicious) Pork Belly
: 500 gram piece of pork belly (dead set under $7 from Woollies)
: 4 potatoes (skin on because why would you both peeling it?)
: 1 pink lady apple (because that’s all I had in my fruit bowl)
: Packet baby spinach (lazy option)
: In your roasting pan half potatoes, quarter apples, lay down sprigs of thyme, drizzle olive oil and salt and pepps
: Score your skin of belly and drizzle with oil and LOTS of salt, less pepper
: Whack in a HOT oven (200 degrees or above) for 20 mins then turn down to 150 for say 90 mins then another 10 or 15 at the end back up high
: Hello lover!
: Rest that pork (I wrap it in foil) and then empty that pack of baby spinach into the hot pan
: That’s right, why not soak up all those porky juices?
: Toss around until wilted then whack tates, spinach and apples onto plate
: Cut that bastard into two and serve the SHIZ out of it
: Yuh huh. And? Less than $5 a serve. Not healthy, but TASTY