Dieting be damned! For a special Father’s Day dinner I decided to let pork belly be its meltingly divine, fatty self instead of simmering the calories out of it as per Buta No Kakuni. I was also pretty determined to ensure that this cut of pork was presented with a decent layer of crackling.
I followed Jamie Oliver‘s recipe for roast pork belly except I decided to use some lemon peel and sage that I had left over from the previous night’s meal (Ricotta Gnocchi with Brown Butter & Sage Sauce) and inserted them into the scored pork skin.
Now, I have no idea whose oven can miraculously make the pork’s skin instantly crackly. The first 30 minutes of intense heat was doing a good job of drying out the skin but there was certainly no crackle joy happening. Before the end of cooking, I let the skin have about 10 minutes under a hot grill and that got the job done well enough.
For sides, I poached up some apples in apple juice and white wine and roasted some vegetables including some home grown kipfler potatoes which Miss Three and I had uncovered in our garden the previous weekend. I had buried some old potatoes in the vegie patch some eight weeks before and la voila! I’ll admit to not having planted potatoes before and had very little knowledge of how potatoes ‘worked’. Clearly they get quite busy underground and make regular deposits. Master Seven kindly informed me that a potato is generated every week.
The whole poached apple was an idea I had after catching a glimpse in the recent issue of Gourmet Traveller of a poached apple being served with a pork dish and it looked very sweet. It does indeed make for a better presentation than unceremoniously dolloped apple sauce on the plate. I wanted a very subtle hint of pink so added one drop of red food colouring but I’ll probably use some beetroot juice instead. I guess you could poach the apples in some red wine but that seemed a little odd to me.
Add a dash of gravy and I call that a meal fit for my baby daddy. Happy Father’s Day! :)