Toying with this dish presently since I had some belly pork in the fridge in need of using. I love Belly Pork, especially when I am in need of some tasty comfort food. I serve usually with Mash (with carrot and spinach mixed in). Heavenly.
Ingredients ::
2 lb piece of belly pork – preferably on the bone
1 Spanish onion, thinly sliced
1 lemon, sliced thinly with skin on
4 whole garlic cloves
1 tbsp fennel seeds
1 tbsp olive oil
Sea salt flakes and freshly ground black pepper
Method::
Pour boiling water over the pork skin, leave to dry, then score the skin about ¼” apart
Rub the skin with olive oil then rub in the sea salt flakes, black pepper and ½ tablespoon of fennel seeds
Place the sliced onion, lemon and garlic cloves into a roasting tin
Put the belly pork on top and sprinkle with the remaining fennel seeds
Roast near the bottom of the oven set to 220°C for 30 minutes, remove from the oven and check to see how close it is to being cooked
Reduce the temperature to 140°C and cook for another twenty minutes or so
Serve with mashed potato and spring greens
The mash is simple. Cook potatoes & carrots until tender, and about 60 seconds before draining add spinach. Mash, add a knob of butter and a fine sprinkling of salt. Add a touch of garlic in the cooking water with the potato for added zing.
Just got a joint of belly pork that was reduced in the local supermarket. This receipe looks good, thanks. Never tried carrots in my mash.