Yes, I know money is tight. Mine certainly is. But there’s something about roast belly pork that triggers a craving in me, the sweetness, the spiciness, the crunchiness, something primeval happens when I smell pork cooking.
After a month of living on chick peas, couscous and the odd bowl of steamed rice, I lashed out to indulge in a bit of pork. (Not as expensive as lamb). I’ve posted here what must be the easiest recipe of all time for roast belly pork. If you don’t have star anise in your cupboard (and you xhould) some cloves will do. Or a teaspoon of ground fennel.
Here’s a really simple recipe for belly pork – chuck it in a pot of water, let it cool and then chuck it in the oven.
- 1.5 - 2 kilos pork belly
- 3 -4 bay leaves
- 3 star anise
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Place the pork belly in a pot and cover with water
- Add peppercorns, salt, bayleaves, star anise, minced ginger, minced garlic - to taste
- Bring to boil, then simmer for an hour
- Take the pork out of the water and let it cool right down on a plate
- When cooled, place the pork in the fridge for at least an hour
- Roast 200C for 50 minutes-1 hour