Tonight Bron prepared Succulent Slow-Roasted Pork Belly with Crispy Crackling from www.allrecipes.com.au I think she has been thinking about this meal for some time and started telling me about it yesterday. Today while I was packing to go to Washington DC all I could think about was tonight’s dinner. I love pork and pork belly is close to the best part. It’s true I love the trotters, hock, bacon, ham, chops, roast shoulder, roast leg, pork sausages, pigs ears and just about all the other parts of a pig; the belly pork is always so tasty and the meat just falls apart and melts in your mouth.
I like how dedicated Bron was with the score lines.
The crackling was very crispy. The meat was easily pulled apart and a carving knife was hardly necessary.
The crackling was so nicely done it just fell away from the flesh.
The finished product looked and tasted magnificent. The sauce was sweet but too sweet.
For dessert Bron wanted to use a few pears that were getting a little too ripe. She chose a Jamie Oliver recipe, viz., baked pears with wine and a scrumptious walnut cream. It was delicious.
Overall a culinary triumph in my humble opinion.
- My Version Of Cuban Pork With Black Beans and Rice (backroadjournal.wordpress.com)
- Pork belly. Simple and good. (garydavidlum.com)
- Crackling The Code (mrbunnychowcooks.com)
- Easy Pork Belly Crackling (babyhedgehogs.wordpress.com)
- Five Spice Pork Belly with Pickled Vegetable Salad (girlinterruptedeating.wordpress.com)
- Ready Steady Cook January 2012 (crumblyplum.wordpress.com)
- Oven Roasted Pork Belly (jensfreshandfabulous.com)
- Pork-belly sliders with barbecue sauce (independent.co.uk)
December 30th is official "National Bacon Day!" The day is devoted to making your favorite bacon dishes! The day came into being in the year 2000 A.D. by a residents of Crag, MA. So celebrate bacon today! We will be with bacon wrapped steak! Here are some of my favorites with bacon!
What are you going to do today to celebrate National Bacon Day?
I'm honestly not going to give an introduction because I don't know how else to describe how I feel about crème brûlée! Please refer to "The Best Thing I Ever Ate" (my first blog post). If you read it, you'll note that back then, I expressed my desire to get a cooking (or equivalent) torch so that I can stop using stove lighters, cigarette lighters and my faulty broiler to caramelize the sugar for my brûlées.