Sticky Pork Belly with Vietnamese Style Salad & Smashed Peanuts

I’M GOING TO WEMBLEY!

I quite like my football. I can hold a decent conversation about it and I know the offside rule.  I’m not a massive fan of one team. There are a few I like to see do OK. Doncaster Rovers  (best not talk about that this season), Arsenal (just because they played excellent football when I got into it – and Freddie Ljundberg) and Newcastle United (Mr S’ team).

However, It’s none of those that I’m off to see. I’m going to watch Fleetwood Town take on Burton Albion in the League Two Play-Offs. It was a spur of the moment decision. After watching Arsenal beat Hull in the FA Cup. Mr S decided we needed a visit to Wembley. Well we know someone who plays for Fleetwood, he’s a wedding off being family so why not?

So I’m off to the big smoke and will be cheering on the Cod Army (I’ve done my research) along with the rest!

I’m embarking on National Vegetarian Week from tomorrow, this was a good way to say ‘see you later’ to meat. It’s in the most recent BBC Good Food Mag.

In a large casserole dish, mix together hoisin sauce, clear honey, rice vinegar, dark soy sauce, tomato ketchup and finely chopped ginger.

Remove the rind from a piece of pork belly and mix well in the sauce. Leave to marinate for as long as possible. Mine marinated for approximately five hours.

Heat the oven to 140ºc (fan).

Pop the pork in a snug, foil lined roasting dish along with the marinade. Cover with foil. Cook for about 2 hours, turning the pork half way through.

After the two hours. Take the pork out and transfer the marinade to a saucepan. Increase the oven to 180º.

Bring the sauce to a boil to let it get thick and syrupy. Brush the pork with some of the marinade and pop it back into the oven for about 20 minutes.

Make a dressing of finely chopped chilli, grated garlic, light brown sugar, a little lime and some rice vinegar.

Prepare a salad of cucumber cut into ribbons, sliced radishes, halved sugar snap peas, thinly sliced spring onion, torn basil and mint leaves.

Serve the pork and rice with the dressing drizzled over the salad and the marinade spooned over the pork and rice. You may need to add a little water to the marinade. Sprinkle with smashed salted peanuts.

TWD_1805_Pork_BellyUsing PORK BELLY, HOISIN SAUCE, CLEAR HONEY, RICE VINEGAR, SOY SAUCE, TOMATO KETCHUP, GINGER, CUCUMBER, RADISHES, SUGAR SNAP PEAS, SPRING ONIONS, MINT, BASIL, SALTED PEANUTS, CHILLI, GARLIC, LIME, BROWN SUGAR and RICE…

This was dinner…18th May 2014.

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