On Wednesday night I attended a 3 Seeds Cooking School class and learnt how to get the pork belly crackling really crispy. I thought for tonight’s dinner I would try to replicate the dish. I spent most of the day thinking about how I was going to cook dinner. All I could think of was crispy crackling.
To start the day though I enjoyed an egg on an English muffin along with some Buderim Ginger Factory ginger marmalade. After the grocery shopping I went for a walk around Lake Ginninderra and enjoyed some coffee and cake as well as seeing a pelican.
The caramel popcorn cupcake was really nice. The mocha also hit the spot nicely.
This is an high dynamic range photograph of Lake Ginninderra this morning.
It’s been awhile since I’ve seen a pelican on Lake Ginninderra.
For lunch I tried to be simple and had some smoked salmon on a plain bagel.
I dedicated the afternoon to cooking my pork belly dinner.
- Pork belly
- [cap align=”alignnone” width=”800″][url href=”undefined”][img src=”https://yummylummy.com/wp-content/uploads/2015/08/2015-08-29_15.24.59_001_GARY_LUM_FB.jpg” width=”800″ height=”594″ class=” size-full” title=”Pork belly” alt=”Pork belly from Coles”][/url]Pork belly from Coles[/cap]
- Onion
- Sweet potato
- Potato
- Carrot
- Jalapeño pepper
- Granny smith apple
- Red capsicum
- Balsamic vinegar
- Olive oil
- [cap align=”alignnone” width=”800″][url href=”undefined”][img src=”https://yummylummy.com/wp-content/uploads/2015/08/2015-08-29_15.21.45_001_GARY_LUM_FB.jpg” width=”800″ height=”744″ class=” size-full” title=”Vegetables for dinner” alt=”Vegetables for dinner”][/url]Vegetables for dinner[/cap]
- Sweet corn
- Wrap the sweet corn in foil after wetting it under running water
- Roughly chop or slice all the vegetables and fruit and lay in the bottom of a baking tray
- Dry the skin of the pork belly
- Score the rind with a sharp knife penetrating the skin and fat
- Rub in oil and salt flakes until it feels soapy and then rub some more
- Lay the pork belly on the mirepoix
- Surround the pork meat with scrunched up baking paper to protect it while cooking
- Place the corn and baking tray in a hot oven 220 °C (fan forced) for 30 minutes
- Turn the oven down to 150 °C for 30 minutes
- Remove everything out of the oven and allow everything to rest
- Cut the pork belly into rectangular prisms
- Plate up
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
To see a gallery of the dinner images click here.
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If you want to see the photographs as a gallery check out Google Photos. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.
