Sunday, November 25, 2012

Pork Belly

Well, the Gorse Fox doesn't usually answer to a name like that.

The plan had been to get some pork ribs, but GF was thwarted by the butcher's inability to conjure up a couple of racks from his cold store. Standing at the counter, GF had to extemporise. In the end a slab of pork belly was chosen, and currently sits marinating in soy sauce, lemon juice, lime juice, crushed garlic, and wholegrain mustard.

Not sure what the next step will be, but GF suspects he will slow roast it on a bed of root vegetables for about three hours. (Though he may change his mind - strip the skin for crackling, and simmer the belly and the vegetables in stock).

Sunday is not a day that lends itself to such momentous decisions.

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