Everybody (who is carnivorous, might I add) has a favourite meat. Topping the pickles hierarchy would most definitely have to be pork, which is evident when you see how many posts I have made in my little online food diary showcasing the most succulent features of this fine animal.
I am most certain that we all have primal urges. And I am also most certain that sometimes, no matter how inappropriate you know it is, sometimes you just have to satisfy your food cravings - because if you're anything like me, they don't let down. Ever.
Case in point? An undying urge for pork belly at around 3pm today. This was problematic for me as, having already eaten an enormous (and good value) bento box an hour prior, I knew reasoning myself out of cooking said dish for dinner was never going to happen. I feigned reluctance as I wrote out a mental shopping list for the trip home.
And here was the result. Urge satisfied? Most definitely.
roast pork belly baguette with quince paste, potato and brie
300g pork belly
4 kipfler potatoes, washed
1/2 wheel brie
1 head fancy lettuce, washed and shredded
quince paste
dijonnaise
3 sprigs rosemary
4 sprigs thyme
salt and pepper
olive oil
This is quite simple (but still incredibly fancy for a sandwich). Preheat oven to 210 degrees celsius. Place rosemary and thyme in a roasting dish and drizzle with olive oil. Place pork belly, rind side up, over the herbs. Score the rind and drizzle with more olive oil and a generous amount of salt and pepper, rubbing into the flesh well. Place the potatoes in the dish, whole, and place in the oven for 45 minutes or until the pork begins to turn a rich caramel colour on the top (this is subjective, as you may like your belly more juicy than I do).
Once cooked, remove from oven and leave to stand for at least 10 minutes. Now comes the fun part - assembling. Grab a large slice of crusty white baguette and spread one side with quince paste and the other with dijonnaise. Place slices of pork, potato and cheese inside and finish off with some lettuce for green factor.
This is a divine combo - might I suggest eating it while the pork is still warm? It just adds to the sensory explosion.
Bon appetit!
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