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


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 😀

  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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