Ian: This pork tastes really lovely.
Aine: It is so tender. It’s really hard to get pork that isn’t tough.
Ian: I was tortured with dry pork chops as a kid. And I wasn’t allowed to pick them up and eat them with my fingers.
Aine: Pork chops were made to eat with your fingers!
Anna: You have to gnaw at them!
Ian: Well this was lovely. No gnawing required.
Anna: That’s what happens when you cook it for 4 hours. Yum. Pork belly, crackly crackling. One of my favourite things.
Ian: Does it have any spices on it?
Anna: Nope. But it was cooked on a bed of garlic, shallots and herbs so that’s why it might taste as though it does. I have to say this was the easiest pork belly recipe I’ve ever cooked. No peeling of garlic or shallots required. Just smash them, halve them and bung it in the oven. And it’s delicious.
Aine: How did you make the gravy?
Anna: It was just the cooking juices. I forgot to put any on yours Ian.
Aine: The potatoes are lovely and creamy. They go really well with the pork.
Anna: There’s no cream in them, just chicken stock. Potatoes Boulangere….
Peter: Which is?…..
Anna: Well the Boulangerie is where you get croissants. I have no idea.
Peter: Are there any apples in them?
Anna: The sweetness comes from the onions. I used waxy rather than floury potatoes, I don’t know if that was right. But it’s worked, hasn’t it? The best thing about this meal, apart from the yumminess of it, was I got to nap in the garden for part of the afternoon. This is my sort of cooking!