“Slow-Roast Pork Belly with Rosemary” and “Caramelised Onion and Rosemary Bread” from “Rachel’s Everyday Kitchen”

OLYMPUS DIGITAL CAMERALove pork belly? Want to have it for Sunday lunch? Then click through on this sentence to find the recipe reprinted in Red magazine.

Nicholas (10): Pork belly for the win!

Maureen: That’s right. You asked for this specially. Who doesn’t love pork belly, especially when you’re talking about Sunday lunch?

Andrew (14): We all love it, that’s for sure.

Tim: How did this compare to the usual Gennaro Contaldo one that you make?

Maureen: This one you marinate, and then roast for longer at a lower temperature. It also includes instructions for making gravy. I don’t think you need gravy with it.

Andrew: But the gravy is nice on the mashed potatoes.

Maureen: That’s true.

Tim: I think I like this better than our usual one.

Maureen: That’s funny, because I think I like our usual one.

Nicholas: A house divided against itself can not stand! Abraham Lincoln said that.

Maureen: Thanks, Mr. History. Now what about the bread?

OLYMPUS DIGITAL CAMERATim: We’re the only ones who are eating it.

Maureen: Why is that?

Andrew: I don’t like the looks of it.

Nicholas: Agreed. It looks funny.

Maureen: For whatever reason, the onions didn’t really incorporate correctly. It still tastes good, though.

Tim: It’s OK, but I’m not sure I’d want to make it again. The pork belly, on the other hand, I’m always happy to eat that.

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“Slow-Roast Pork Belly with Rosemary” and “Caramelised Onion and Rosemary Bread” from “Rachel’s Everyday Kitchen”

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