Here is a lovely roast to do with a cheaper cut of meat belly of pork is definitely fashionable to eat again and is really tasty and probably a winner with the boys if you get your crackling done right.
We tend to buy a massive bit of belly then cut it in two but im sure when the girls grow bigger we wont be cutting it.
So this recipe surprise is from my most favourite kitchen companion Ottolenghi and i am busy cooking my way through the book and have already bought another of his books Jerusalem so i cant wait to try some of these. I love love these recipes so quick simple and with all the herbs incredibly fresh and tasty.
Recipe for the pork bunch of thyme rough chopped bunch of rosemary rough chopped 1 head of garlic peeled and crushed 150 ml olive oil 1 piece of pork belly 2-3 kg 1 bottle of white wine sea salt and black pepper
Recipe for the Rhubarb relish 4 sticks of rhubarb cut to 3cm cubes 5 red plum thumb size piece of ginger grated 1 red chilli halved and seeded 2 cinnamon sticks