Reactive Cooking » belly pork

Sunday dinner from leftovers

January 24th, 2010 | No Comments | Posted in general

As my loyal reader will recall, we had roast belly pork for New Year’s Eve dinner; it must have a hulking great porker, because not even our well known for trenchering friends could finish it off, and I put the remainder in the freezer.

I pulled it out of the freezer this morning, together with a tub of red cabbage. I warmed it slowly in a shallow Le Creuset casserole with a lid, and we ate it and the cabbage accompanied by roast potatoes, and a gravy made from chopped shallots and sage, apple juice and veg stock.

I made three gallons of rhubarb wine before Christmas, from a *huge* tin of rhubarb from Makro. The last of the rhubarb went in the freezer, so I dragged that out too this morning to make a crumble.

And as I looked in the fridge for the butter for the crumble topping, I spotted the last of the brandy butter I’d made for the festive season, of which, as usual, we’d used very little. Liberated, possibly, by tasting the rhubarb wine before I racked it today, and indeed the apricot wine before I bottled it, I decided to use it up in the crumble topping; “how hard can it be?” I asked myself.

I couldn’t tell you how much of other ingredients I used – I bunged it in the Magimix with brown sugar and flour and some porridge oats until it looked about right. Put the rhubarb in a pyrex dish, sprinkled it with ground ginger and bunged the topping on top. The brandy was barely discernable, but you could tell *something* was there. I’m not saying I’d do it again, but at least the brandy butter is gone!

Tags: belly pork, brandy butter, rhubarb

unexpected belly pork

January 14th, 2009 | No Comments | Posted in recipe

Unexpected, because I took two bags of bones for stock out of the freezer on Saturday, and when I looked at them on Sunday one of them turned out to be a not very big piece of belly pork.

Nothing daunted, I bunged it in the roasting tray with the chicken (which was residing on a bed of tired veg for this week’s soup), and put it in the fridge when it had cooled.

Yesterday lunchtime, I rescued the half a red cabbage which had been sitting in the bottom of the fridge since christmas, and turned it into spiced red cabbage with apple – set it on a diffuser on a very low light, and let it vegetate all afternoon. Which was all well and good, except we had to deal with the aroma …

Then at suppertime (after I’d poured a large glass of Vin Ordinaire, obviously), I cut up the belly pork into chunks and bunged it in the Remoska (still loving that!), and put some potatoes on to boil. Pete dutifully mashed the spuds when done, and the Remoska had crisped up the pork nicely.

Oh, and the leftover bone went into this week’s soup pot.

Tags: belly pork, remoska

Sunday dinner from leftovers

unexpected belly pork

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