Grilled Salmon and Spinach Rach and I don’t have fish very often so wanted to…
I love belly pork, I find it even nicer when it’s got a good bit of crackling on it. Belly Pork is actually a very cheap cut of meat but makes some excellent dishes and tastes incredible when seasoned well. This dish is accompanied with spinach, spring onion mash and a slow braised red cabbage.
The combination of all of these elements fit really well and makes for a very tasty dinner, it does take time but believe me it’s well worth it. The first thing that needs to be done is to marinate the pork belly, this is because it needs a good amount of time to soak in all those flavours. Ideally it wants to be marinated for 3-5 hours, although overnight would be better.
To make the marinade get a bowl and add 2 tablespoons of honey along with 1 tablespoon of light soy sauce. Give this a good mix and add 2 cloves of garlic crushed, combine this with some a teaspoon of smoked paprika and season with salt and pepper.
Mix this all together and add the belly pork, get your hands stuck in and mix the marinade around the pork and then cover and pop in the fridge. When the pork has marinated you want to make the red cabbage first, this is slowly braised to release the flavour so can take some time to cook. We all know Pork and Apple go well together, so I add a little chopped apple with it.
In a saucepan place a good glug of oil and 1 onion chopped and allow this to sweat until the onion is translucent. Add 1 chopped apple and roughly chop half a red cabbage and add these to the onion. In order to keep the the cabbage that lovely red colour you want to add balsamic vinegar.
Add roughly 200 ml of balsamic vinegar and give everything a good stir to ensure the cabbage is fully coated in the vinegar. Cover the saucepan with the lid and leave to cook on a low to medium heat for roughly 1 hour, you need to make sure you stir often.
The good thing about the cabbage is that you can make the rest of the dish and if it takes a little longer than the hour, the cabbage can continue to be cooked on a low heat until everything else is ready…You just need to make sure all of the liquid in the cabbage doesn’t boil away and start to burn the cabbage.
Place the Pork belly into a oven dish and put into a pre-heated oven at 180 degrees. The pork will take roughly 45 minutes, halfway through you want to turn the pork over to roast the other side. Whilst the pork is cooking peel the potatoes and cut them into quarters, put them into a saucepan and wash off the starch.
Fill the saucepan again with water and season with salt, put onto a medium heat. Once the pork is cooked take it off the heat and allow to rest for 10-15 minutes, this will help to release the meat and make it a little more tender. Once you have taken these out, place the spinach in a saucepan or wok and heat until it’s wilted which will normally take around 10 minutes.
The potatoes should now be cooked and a fork or knife should pass through, drain the water and add 50ml of milk and a tablespoon of butter. Chop 2 spring onions and drop these into the potato and mash with a potato masher until it’s smooth and free of any large lumps. Drain the red cabbage and spoon onto a plate along with the mash potato. Spoon the spinach into the plate and then place the Belly Pork on top and spoon a little gravy around the dish.
I have enjoyed cooking for some years now, its one of the only things that I can do that makes me relaxed and forget any worries I have. I love trying new foods and visiting restaurants. Other hobbies include writing, game development and work :)