Sunday, 6 September 2009
Roast Pork Belly Sandwiches [#150]
Didn't make sandwiches! We had the marvellous burnished belly of pork with pan juices and roast potatoes. I have never been a fan of pork belly, worrying that it was too fatty - but after 2 and a half hours of slow roasting, the fat had virtually all but rendered. (Nigel only cooked his for an hour, which isn't really enough). The fragrant rub of very finely chopped fresh bay leaves and rosemary, with fennel seed and crushed garlic was pure Italy and the finished result tasted of that cuisine's classic porchetta. I picked the pork belly up for three quid in M&S so this is credit-crunchtastic gastronomy at its finest. Leftovers for a stir-fry tomorrow too. Drank a Louis Jadot Beaujolais Villages 2007 with it, picked up cheap from Waitrose, so feeling very virtuous. Again, the smells as this dish cooked were incredible. Tasting note: the leftover pork, cut into 'lardons' for want of a better term, made the most glorious stir-fry - sauteed until crisp and doused in hoisin sauce and soy, stirred through egg noodles with stir-fry pepper, courgettes and spring onions. Nom-nom!