YET ANOTHER DOS HERMANOS SUNDAY: BELLY’S GONNA GET YA
Dos Hermanos (that’s us) never need much incitement to eat large pieces of Pork and HS’s pronouncement on Sunday that he wanted belly and he wanted it now meant a quick trip to the small Longwood Farm stall in Spitafields Market. Despite the presence of oh-so-dreary chains gradually edging out the independents Longwood Farm has been pluckily plying its trade for as long as I can remember. Let’s hope it stays that way for many years to come.
Anyway. Soon after, I arrived home with my precious booty - five pounds of organic belly pork – and whilst I anointed it with salt, olive oil and a little dried thyme and stuffed it with Sage, HS opened up a bottle of Thornbridge Brewery’s Kipling beer. It’s described as a South Pacific Pale Ale which means absolutely zip to me but it tasted great – crisp and bitter. A perfect preprandial drink.
So good that we had to try the same brewery’s Jaipur Pale Ale, a hoppy beer that I liked even more than the Kipling. HS also opened up a pack of Mehmet Murat’s wonderful Olives. With Walter Becker on the stereo the World sort of made sense again – if only for a few hours.
To go with the Pork the usual suspects of Apple Sauce and some Purple Sprouting but also some Red Cabbage which I’d cooked for an hour or so combined with softened slices of onion, chunks of Apple, crushed juniper berries, bay leaves, cider vinegar and cider. An excellent accompaniment for Pork or indeed any fatty meats.
The nice thing about cooking Pork Belly is that it’s very hard to overcook so once you’ve got the crackling going you can turn the heat down a bit and basically forget about it. The rest of the cider I’d used with the cabbage went into the roasting tin to make a gravy.
A simple fuss-free lunch and HS got his belly. I think he may even have it now…