BELLY UP

About three years ago, pork belly became the new ‘it’ ingredient of the foodie fashion parade.  Magazines, TV shows … pork belly was everywhere.  My family refused to have anything to do with it, my daughter disliked the word ‘belly’ and my husband won’t eat fat.  Still, I was curious and finally caved in.  I smothered mine in a mixture of soya sauce, ginger, garlic and honey, with a sprinkle of sesame seeds and slow roasted it for an hour.  Nobody had seconds, but my curiosity is satisfied.

 

With the meat, I served a cauliflower rosti; this to meet Tandy’s challenge to cook something using that vegetable this week, and herby roast potatoes.  Rosti: mashed steamed cauliflower, butter and parmesan cheese; smashed into a quiche tin and toasted under the grill.  Voila!

 

And so we face Friday; for me a day of keeping my head down and working hard.  Thankfully, my project is an entertaining one.

“When you are grateful fear disappears and abundance appears”

Anthony Robbins

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18 Comments Add yours

  1. nrhatch says:

    Pass the cauliflower and potatoes my way. Mmm . . .

    1. theonlycin says:

      That’s exactly what my husband said 😀

  2. adeeyoyo says:

    I’ve been buying pork belly on and off for some time – the best part is copious amounts of crisp pork rind. My favourite deli sells roast stuffed pork belly which is delicious as a cold meat for a change too.

    1. theonlycin says:

      It went down like a lead balloon with my crowd, adde, so there’s lots of cold meat left over. Guess what will be on my sandwiches this weekend while they’re away camping 🙂

  3. buttercup600 says:

    I truly don’t mind pork belly but loveeeeeeee rosti!!! May I come over this weekend? We both had a hectic week (mine is not over yet) and having a Merlot together would be awesome. Love the Anthony Robbins quote so much!! So much truth in it 🙂 Sending you love my dear girlfriend!! oxoxox

    1. theonlycin says:

      Don’t tease me … what time is your plane 😀
      xxx

  4. JustMe says:

    My lot LOVE pork belly. I spice the meat side with a braai spice and the rind side only gets loads of salt, into a hot oven and that’s it. Most of the fat cooks out and we’re left with juicy meat topped with the ever popular crackling. *copies cauliflower recipe*

    1. theonlycin says:

      Mine are definitely biased toward white meat rather than red.

      1. JustMe says:

        But pork is the OTHER white meat LOL

  5. souldipper says:

    Before I comment: What happens at your house when someone declines one of your experiments?

    1. theonlycin says:

      I take it on the chin, souldipper, and whip up an omlette or scrambled eggs on toast 😀

  6. i’m not much of a pork buyer, yet i rather like it. usually just the fatless steaks.

    your experiments are always interesting

    1. theonlycin says:

      May have been better on the outside grill.

  7. Tandy says:

    this is something I would never have thought to try – thank you!

    1. theonlycin says:

      Thank you for the inspiration!

  8. Jamie Dedes says:

    Well, the rosti sounds good. 🙂 There’s a Swiss trick to this if I remember correctly!?

    Thank goodness for entertaining projects …

    Happy Friday, Cindy. Have a fab weekend.

  9. slpmartin says:

    Afraid I would be with you daugher on this pork belly meal…it just doesn’t have an appealing ring to it.

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