Oven-baked pork belly with broccolini, asparagus, and corn

I got home late after some last minute e-mails. I got home and saw that I had pork belly, broccolini, asparagus, and corn in the refrigerator.

I put it all on a baking tray and into an oven at 200 °C for 45 minutes while I did more work e-mail.

No added salt roast pork belly and vegetables

No added salt you read. Yes, well while Yummy Lummy is not the place to share my personal health status, it’s not a secret that I have mild hypertension which is managed with medication.

Read the long version and the reason for the no added salt at Yummy Lummy.

No added salt roast pork belly and vegetables. Gary Lum.
No added salt roast pork belly and vegetables.
Continue reading “No added salt roast pork belly and vegetables”

Leftover fried cauliflower rice and roast pork belly

Last night I made a prawn scallop and speck fried cauliflower rice. I had some leftover fried cauliflower rice sans prawns, scallop meat, and speck.

Leftover fried cauliflower rice with pork belly. Gary Lum.
Leftover fried cauliflower rice with pork belly.
Continue reading “Leftover fried cauliflower rice and roast pork belly”

Pork belly with mango and fennel lime salad

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Photograph of a citrus zesting tool. Gary Lum.
Zesting tool

Mmm… pork belly

Tonight I cooked a couple of strips of pork belly in the toaster oven and mixed the fatty crunchy pieces of pig flesh with a salad highlighting Kensington Pride mango, lime zest, lime juice, fennel, and radishes.

Ingredients

  • Sliced radish
  • Sliced red onion
  • Sliced fennel
  • Chopped coriander
  • Chopped parsley
  • Lime zest
  • Lime juice
  • Pork fat
  • Pork belly
  • Iodised salt
  • Kensington Pride mango

Instructions

  1. Dry the surface of a couple of strips of pork belly with paper kitchen paper.
  2. Place the strips on a rack and put the rack on a baking tray.
  3. Place the pork belly into the toaster oven which has been preheated to 200 °C (392 °F).
  4. Cook for 45 minutes.
  5. While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel.
  6. Chop some coriander (also known as cilantro in some countries) and continental parsley.
  7. Remove the zest of a lime.
  8. Remove the juice of a lime.
  9. In a bowl add the slices of radish, red onion, and fennel. Also add the lime zest and lime juice. Mix in a pinch of iodised salt.
  10. When the pork has finished cooking remove the pork to rest on a cutting board.
  11. Pour the rendered pork fat into the mixing bowl with the salad elements.
  12. Mix the rendered pork fat through.
  13. Cut the pork belly into small cubes.
  14. Dice the mango and add to the bowl.
  15. Add the chopped coriander and parsley to the salad bowl.
  16. Toss in the cubes of pork belly and mix through.
  17. Transfer everything to a bowl and eat with chopsticks.
Photograph of crunchy pork belly with mango and fennel lime salad. Gary Lum.
Crunchy pork belly with mango and fennel lime salad