Five Spice Pork Belly with Pickled Vegetable Salad
Many years ago now I went with my freind Nick to stay in a cottage in Wales in November we arrived to find the heating was broken ( it’s pretty cold in November in Wales ) so we decamped to the pub a leave a joint of belly pork low in the oven.
After a few ciders we returned to find it was still very cold in the cottage but the pork belly was cooked to perfection delicious crispy skin , melting meat. To this day I cannot say if it was the belly pork, the wine or the cold but we left that cottage more than friends.
Last night for our anniversary I said a prayer to the god of babies and popped a joint in the oven. Belly Pork is fatty and I think best served with something to cut through, I love these spicy pickled salads, they wake you up, if don’t fancy the thai taste, cabbage , carrot and apple works well too dressed with lemon juice and black pepper.
Dress the salad and leave to pickle for at least an hour.
Serve the pork belly in slices on top of the pickled vegetable salad
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