Yes, I know money is tight. Mine certainly is. But there’s something about roast belly pork that triggers a craving in me, the sweetness, the spiciness, the crunchiness, something primeval happens when I smell pork cooking.
After a month of living on chick peas, couscous and the odd bowl of steamed rice, I lashed out to indulge in a bit of pork. (Not as expensive as lamb). I’ve posted here what must be the easiest recipe of all time for roast belly pork.
Here’s a really simple recipe for belly pork – chuck it in a pot of water, let it cool and then chuck it in the oven.
- Place the pork belly in a pot and cover with water
- Add peppercorns, salt, bayleaves, cloves, minced ginger, minced garlic - to taste
- Bring to boil, then simmer for an hour
- Take the pork out of the water and let it cool right down on a plate
- When cooled, place the pork in the fridge for at least an hour
- Roast 200C for 50 minutes-1 hour