At the request of my youngest (6), I am posting a picture of our families' "most favouritist dinner". It's so easy to make, and they demolish it like it was their last meal.
I ask the butcher to cut a pork belly piece cross-ways (into pork rashers), so that the scored skin runs across the slices (and unlike pork ribs, there are no bones for little ones to navigate).
A little olive oil, seasalt and cracked pepper rubbed into the scored skin, and they go into a HOT pan all standing up together on their skin backs. Most of the cooking is done like this until the last minute, when skins have been nicely crispy-rendered into 'crackle', and I push the rashers over onto one side to colour them up (ONE side - don't be tempted to turn them and do the other side as well, as it will dry them out terribly).
Served on top of baby spinach, with steamed rice and snow peas on the side - I sit the snowpeas on top of the rice at the resting stage of it's cooking with the lid on, so that they just wilt, not cook to floppy.
We use a little Beerenberg sticky rib sauce on the pork, just to make it as easy dinner option, but you could make up your favourite pork sauce as you like.
Pardon the ameteur photo, but Mr 6 told me to take it AFTER I served up dinner, so it's not special - just how we usually have it :o)
1 comments:
YUMM, and tooo easy.
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