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Saturday, 20 December 2014

Salsa with Pork Belly

Tonight I had a revelation.
Pork belly sauces made from the meat juices and cream etc are nice and all but you are always left feeling heavy afterwards. Today I made a very simple salsa for some taco boats (lunch) and used the remainder on some pork belly (dinner). It is the first time I have walked away from pork belly feeling refreshed. The acidity from the tomato, lime and red wine vinegar just smashed through the unctuous pork fat. The salsa took a mere 5 minutes from start to finish. Whilst I wouldn't mess with the simplicity of the salsa, some mint probably would work quite nicely in there too. The photo is terrible as I hadn't anticipated that this would be anywhere near as great as what it was.

Pork belly
10 cherry tomatoes
1 tbs red wine vinegar
1/2 bunch of coriander
1/2 tbs sugar
1/4 of a red chilli
1/2 a red onion in dice
1 tbs garlic oil
Juice of half a lime
Salt and pepper
Salad of any description

Cook some pork belly, make sure you get some proper crackle on that shiz. Salt it hard cook it at about 30 mins per 500 gms at 180C and smash it in the last 20 mins at 220C. I find poultry scissors are great at dealing with crackling - pro tip.
For the salsa? Just blend the rest of the ingredients but leave it chunky. Check for seasoning and adjust with more salt and pepper or lime or red wine vinegar. Add salsa to pork, eat some salad (optional).


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