I am up to my oxters in bacon and pork belly, testing recipes and cures for my next book, Project: BACON, and making bacon boxes to send to people who subscribed for them. Something had to give, and today, it was me. I stole 1kg of the pork belly earmarked for a cure that would transform it into chilli bacon, and roasted it instead.
I needed it. I had too much wine last night and I am pretty fragile (er, maybe hungover) today. It is a typical routine really: work hard, play hard, fall over, roast some pork belly. I love the stuff and it is so comforting. I have two pork belly recipes in Comfort & Spice, and one is a slow roast over 6 hours, but at 11am I decided that I wanted it and I wanted it NOW so this is the quicker version which results in a firmer meat, and not a tender yielding meat that results from the slow roast.
A few years ago I was going through a pretty intense pork belly phase. I am a little obsessive and I get hooked on ingredients or dishes for weeks (or even months) at a time. Right now, I am in the waffle zone (I now have 3 waffle irons and am working my way through recipes, which I will post some of soon). People joked that I ate nothing else, and I thought, that I probably should snap out of it and explore some other things. Which I did. However, the results of it are quite a few pork belly recipes on this here blog and I joke that every Sunday there is a pork belly stampede (there is – lots of people come here for my straight forward roast pork belly recipe on that day alone).
I often roast pork belly with lentils and I wanted to do that today. But I was too lazy to go to the shop (well, truthfully, too lazy to get out of my pjs to go to the shop), so I worked with what I had and I loved the results. I had some evita apples that I bought at the farmers market at the weekend. Small, crisp and sweet, but with a slight tang that worked brilliantly when in the pork fat and juices for ten minutes. Cavolo nero was also roasted alongside, at this time of year it is less velvety but still good, and the earthiness went well. Marcona almonds, tossed through the slightly mushy apples, cavolo nero and fat and meat juices finished it off. It was lighter than with the lentils, and I will definitely be roasting it like this again.