Pork Decadence

Pork - in one big U.S. advertising campaign a few years back was heralded as 'the other white meat.  I don't think that slogan did pork any justice at all.  It implies something secondary and pork stands well enough on its own.  Here in Lancashire, the pork options abound - ham (smoked or unsmoked, bacon in more varieties than I've ever seen, belly pork and I've even recently discovered organic chops which are the size of small roasts! 

Although I spend my week at the restaurant immersed in food, surprisingly my days off are usually food oriented too.  Whether seeking out new dishes, new tastes or just experimenting in my kitchen (because I cannot seem to get the chefs to allow me to cook in theirs!), Sundays are about food.  This week I was looking for something to add to my 'comfort foods' list, simple, easy to make and really, really tasty - it had to be pork and potatoes.

But not just any pork and potatoes, roasted belly pork cooked on top of fluffy sliced potatoes seasoned with bouillion, wine, a hint of lemon and garlic - roasted until the pork was crispy, the potatoes were meltingly soft, but also crisped around the edges. 

Crispy Pork and Potatoes

6-8 slices of belly pork

6 medium potatoes

1 bouillion cube (chicken)

1/2 glass good white wine

Butter

Olive oil

Sea salt

Freshly ground black pepper

8 cloves garlic

Preheat oven to 180 degrees.

Cover the bottom of a roasting tin with melted butter.  Slice potatoes into 1/4 inch slices and layer on the bottom of tin.  Lay the belly pork on top of the potatoes.

Dissolve the bouillion cube in 1/2 cup of boiling water, add 1/2 cup of wine, sea salt and black pepper.  Peel and crush garlic cloves, stir into the liquid.  Pour the liquid over the pork and potatoes.

Cover roasting tin tightly with foil and place in pre-heated oven.  Cook for one hour.  Remove foil and spoon liquid over the potatoes and pork to moisten.  Return pan to the oven for approximately 1/2 an hour, until pork is golden and crispy...and succulent!

Enjoy with a salad and a tangy dressing matched with a good white wine - it's a perfect ending to one week and start of another.