There are those recipes that once you have made them once, you'll make them over and over again. You might catch yourself daydreaming about them. Craving them. This is certainly one of those recipes.
Crispy pork belly, with rendered fat that creates the most wonderfully melting, crunchy texture. A whack of spice to enliven your taste buds, with tangy vinegar and onions to cut through all the porky flavours. It's good, simple food and its very best.
- 500g Saddleback Pork Belly, thinly sliced
- 1 jar of Tikka Masala Spice
- 300g Charlotte potatoes
- 2 red onions, sliced
- A small handful of parsley
- 2 Tbsps Vintage Cider Vinegar
- A good pinch of Pure Sea Salt
With a very sharp knife, thinly slice the pork belly (if you are not comfortable doing this, just drop us an email and ask us to prepare it for you).
Coat the pork belly slices in the Tikka Spice rub and a good pinch of salt. Leave to marinate for about an hour.
Take a cast iron pan and allow to heat up, then grill the belly strips until they are beautifully crispy (you can also do this on the BBQ).
In a pan add a good pinch of salt and boil the new potatoes until just cooked, drain away the water and pop into a mixing bowl. Very finely slice the onion and add to the mixing bowl along with the cider vinegar, parsley and a pinch of salt.
Place on a warm plate the potato mixture and the belly slices and serve.