Pork Belly: So good, So easy. Did I say SOOOOOO GOOD.
I alway thought Pork Belly was just a name used in marketing pork. I'm so glad I was wrong.
I purchased the pork belly at The Old Time Meat Market in Riverview. They brought it in for me, and were very helpful. 1 lb per person no left overs.
4 lbs raw pork belly
1 large onion halved
1 stock of celery
regular mustard, although you can use any mustard
(enough to smear the pork both sides)
Slow cooker and barbecue
Cut a grid pattern in the fat sid of the pork, , try not to cut into the meat. Sprinkle both sides with salt, pepper and garlic powder, spreading the cut so the spice gets to the meat. Slice pork belly into as many sections as is necessary to go into your slow cooker standing on edge. Place pieces of onion and celery between the slices of pork belly. Slow cook on low for 8 hours. Remove from the slow cooker, (if desired slice the fat off, be sure to lick your fingers) brown on the barbecue for about 10 minutes. Gravey was a 1/8 cup arrow root or flour in a cup of water added to the juices in the slow cooker. Serve with roasted potatoes, and broccoli. Wine paring Sauvignon Blanc.
Pork Chops as meny as you need
Bottle of Compliments herb and basel sauce
A bag of Uncle Bens Bistro Express long grain rice
Open wine and decant it.
Turn oven to 400F/200C, sip your wine. Pour a small amount of the Herb sauce into the bottom of a glass casserole dish; lay out pork chops on top of the sauce, and empty enough herb sauce over them to cover them. Lay cheese slices on top, place in the oven for 30 minutes. Have a glass of wine. Rice takes 2 minutes in the micro wave.