It may not look that flash but this was delicious and quick.
Pressure cooker pork belly and red cabbage with hoisin and black bean sauces
Tag: Pork belly
Why do I call it Asian pasta?
Okay, so there’s a bit of a story here. My friend, GC, is Italian and I enjoy teasing her a bit. Last year I posted about noodle bolognese.
Pressure cooker hoisin black bean sauce pork belly with pan-fried Asian pasta and kale sprouts.
Pork belly and red cabbage
Today was pretty good. I had one teleconference which I could do from home and then there was just a bunch of e-mails to read and answer and other documents to work on.
For dinner, I had a slab of pork belly and some red cabbage to enjoy.
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.
Pork belly and avocado
I spent today in Sydney attending a meeting. There was meeting food. You know scones with jam and cream as well as party pies.
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.
Pork belly with mango and fennel lime salad
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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
- Dry the surface of a couple of strips of pork belly with paper kitchen paper.
- Place the strips on a rack and put the rack on a baking tray.
- Place the pork belly into the toaster oven which has been preheated to 200 °C (392 °F).
- Cook for 45 minutes.
- While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel.
- Chop some coriander (also known as cilantro in some countries) and continental parsley.
- Remove the zest of a lime.
- Remove the juice of a lime.
- 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.
- When the pork has finished cooking remove the pork to rest on a cutting board.
- Pour the rendered pork fat into the mixing bowl with the salad elements.
- Mix the rendered pork fat through.
- Cut the pork belly into small cubes.
- Dice the mango and add to the bowl.
- Add the chopped coriander and parsley to the salad bowl.
- Toss in the cubes of pork belly and mix through.
- Transfer everything to a bowl and eat with chopsticks.
