ROAST PORK BELLY

ROAST PORK BELLY yummy…

Now I’m just going to let you in on a little secret, you can never F$%# pork if it is on a low heat. I know this, because multiple times I have put one in the oven and mates call up to do something. Prime example was yesterday evening, I put the little piece of goodness in the oven then went out for 3 hrs and came back to this…

1kg piece of pork belly
2 tbsp olive oil
4 yellow peaches, halved, stones removed

Serve with:

Cabbage Pea Salad

250gm, crusts removed, coarsely torn
2 tbsp olive oil
80 gm pecorino, finely grated, plus extra to serve
200gm podded peas
600gm white cabbage, thinly shaved on a mandolin
¾ cup (loosely packed) each flat leaf parsley and mint, coarsely torn
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp white wine vinegar
2 tbsp poring cream
3 anchovy fillets, finely minced
2 garlic cloves, finely chopped

Method

PORK

Preheat oven to 200C. Place pork in a baking dish, drizzle olive oil over the pork and rub salt flakes into the rind, cook on this heat for ½ hour and then turn the heat down to 150C and cook for 3hrs. Add peaches to the pork, ½ hour before serving so they are soft and juicy.

Now if by chance that your mates call turn it down to 100C and go out and have FUN!
When you get back turn it up to 180 -200C and it will be ready in ½ hour.

CRACKLING

NOW it doesn’t always crackle. So when everything else is ready turn the oven off and put the grill on, make sure you keep it on the bottom tray from the grill otherwise it will turn black, and you don’t want that! Make sure your eyes are glued to it, otherwise it is like leaving your keys in a Maserati in the ghetto, you will never get it back!

SALAD

Toss bread and olive oil in a bowl to combine well, add 30gm grated pecorino, season to taste and toss to coat. Spread on an oven tray with baking paper and bake. Stirring occasionally, until golden and crisp (10 – 15 mins) set aside to cool completely.

Blanch peas until bright green and just tender, drain, cool and combine in a large bowl with cabbage, herbs and remaining pecorino.

Combine extra-virgin olive oil, lemon juice, vinegar, cream, anchovies and garlic in a separate bowl. Season to taste, add to the cabbage mixture and toss and combine. Add croutons, toss to combine and you are ready to EAT!

LITTLE MONSTER

MARRIAGE IS A BIG COMMITMENT!

HOWEVER IF I COULD, I WOULD MARRY THIS LITTLE BEAST TOMMORROW.

THE FAMOUS–“LITTLE MONSTER”

BUILT BY THE LATE JOHNNY BREEN, FROM THE FREEPORT ROD SNAPPERS CAR CLUB, FREEPORT, L.I. CIRCA 1950’S!!

Pancetta wrapped scallops

These little bad boys are amazing and so easy to make. Be prepared to impress!

18 scallops
100gm thinly sliced pancetta
Juice of ½ lemon, plus to serve
½ tsp corridor seeds dry roasted
freshly ground pepper
tbsp olive oil
tbsp peanut oil
sicilian olives

Method

Dry roast coriander seeds in hot pan, then crush in a mortar and pestle. Combine in a bowl with olive oil, lemon juice, freshly ground pepper, a pinch of salt, then combine scallops and toss. Wrap each scallop in a thin slice of pancetta, secure with a toothpick (tip: fold the pancetta like folding a letter so that they are neatly wrapped around the scallop). Refrigerate until required.

Preheat a flat grill or if using a frying pan add a little peanut oil so you get them nice and crispy. Cook scallops for about 3 minutes until about medium-rare (1 ½ mins each side). Put these little joys on some paper towel and serve hot with extra lemon and olives.