I don’t know about you, but there’s nothing I like better than a Sunday dinner that requires a few hours in the oven, which fills up the house with delicious smells. Also, this long-and-slow approach to cooking frees you up to do other things during your weekend afternoon, like finishing reading your current book or watching your favourite sports team.
This pork belly requires some serious forethought, but it’s definitely worth it. You actually have to start a day ahead of time because it needs to sit in a brine overnight before popping it into an oven for two hours. John says that the brine makes the meat more juicy when roasted, and that certainly seemed true even after all that roasting time.
The other aspect of this dish that might make some people nervous is the requirement that you make a caramel for the pork to cook in. I hate making caramel; it completely stresses me out. In this case, I wasn’t as stressed as normal because the caramel is only used as a base of the sauce. So the only thing I needed to worry about was not burning it, which I’m happy to report that I didn’t.
We– at least 3/4 of us– loved the pork belly. (The last 1/4 of the family– Tim– wasn’t as convinced at the beauty of this, but he was coming down with a bad cold, so I blame that. I’m sure he’ll like it the next time I make it.) We hoovered it up; there was nothing left by the time the dust settled. We weren’t quite as keen on the red wholegrain rice. I’m not sure why, because you’d figure that rice is rice, but we all agreed that in the future, I would just make regular white rice to go with this.
A relaxing Sunday afternoon? Achievement Unlocked.