tag:blogger.com,1999:blog-4347523994632937780.post1155566172878859496..comments2024-01-21T20:45:34.405-08:00Comments on Neil Coleman | Author of Roskill and Talk to Me: Chapter 2 of 'The River Always Flows.www.authorneilcoleman.comhttp://www.blogger.com/profile/04005972550041668502noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4347523994632937780.post-37275931013763388812012-04-16T18:48:21.327-07:002012-04-16T18:48:21.327-07:00A tasty pork belly recipe.
Marinade the pork bell...A tasty pork belly recipe.<br /><br />Marinade the pork belly for at least a day in the fridge.<br />The quantities don’t matter a lot. I used a cup of tomato chilli mixture and a few teaspoons of smoky (hot) paprika. I also added tablespoon of Balsamic vinegar. Add a teaspoon or any sugar (brown or white or even molasses). If you want to keep it simple, then just use the first 3 ingredients with the addition of salt.<br />I cooked my pork belly in a ceramic dish on a cake stand. I poured about 2 cups of water into the dish, put the cover on and cooked the pork for about 1 and a half hours at 180C. Then I took the top off and blasted it on grill for five minutes until the crackling was crispy.<br />WARNING--- This pork is so tasty and juicy that you may wish to eat it all yourself--- Don’t! Share it and have it as a treat. It went well with either rice or my soon to be announced oven chips. Simply steamed carrots and broccoli accompanied the dish.www.authorneilcoleman.comhttps://www.blogger.com/profile/04005972550041668502noreply@blogger.com