Twice-roasted belly of pork with broccoli tenderstem

Pork belly is a weakness of mine.  If it’s on the menu and I’m feeling carnivorous chances are it will be sitting in the pit of my stomach in an hour.  The 3 different textures to a roasted pork belly is what holds my loyalty. Crisp is the first layer you bite into from the crackling (when roasted), then comes that wonderful fat bit that oozes out and softens the harshness of the skin and introduces you to the tenderness of the meat.  Bite and savor.

ISO 800 | f6.3 | 1/15 | 50 mm

ISO 800 | f6.3 | 1/15 | 50 mm

I took a chance last week while I was in a jet-lagged stupor.  With the frozen pork belly that was originally intended for my increasingly spicy kimchi jigae I decided to roast it for a simple lunch.  The dish ended up being a 5 hr ordeal but it filled me with warmth and helped ease a bit of homesickness, as pork belly is my mother’s specialty.

ISO 200 | f3.2 | 1/30 sec | 50 mm

ISO 200 | f3.2 | 1/30 sec | 50 mm

The recipe for crisp belly pork roast is by Nigel Slater and can be found here.  In addition to enjoying the taste, I appreciated this recipe because the ingredients consist of common pantry items (besides the pork) which is great when you’re too lazy to make a trip to the market.  As for the tenderstem broccoli, I steamed it for 4 minutes with slices of garlic then with a squirt of lemon juice and a sprinkle of chilli flakes it was ready to eat.

ISO 200 | f3.2 | 1/50 sec | 50 mm

ISO 200 | f3.2 | 1/50 sec | 50 mm

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