Hello Everyone! Can’t believe that it’s already the end of June! How time flies by much too fast. I’ve got just about a month left here in Sydney and then it’s quite possibly goodbye for a while. I wish I could stay, I really do, but it’s time for me to move on…
Sorry for the late post; I just got back home from a rather late dinner out with Amrita and Kevin. We had French Galettes and Crêpes in Randwick at Four Frogs Crêperie, exchanged conversations and laughs, and got up to a little mischief on our walk home. Basically Kevin managed to command Amrita to get into a shopping trolley that we found on our walk and pushed her down the street for a good 10 minutes or so I guess. He gave her a pretty rough ride by letting go on some occasions and leaving her in the middle of the road which made it all the more funny, especially Amrita’s priceless facial reactions.
Anyway, besides that, this morning/afternoon I was in the kitchen making a lovely Kale and Quinoa Salad to go with my Roast Pork Belly Cracking. The crackling was no doubt well cooked; juicy, tender meat with a crackle to die for, paired with a chilli, garlic, lemon, soy sauce dip that made it all the more enjoyable. Of course, all that delicious but fatty belly needed to be paired with a light and healthy salad. I’ve never actually cooked quinoa before, but I have had quinoa at cafés. While I was cooking it, I could smell something burning, and at first I thought it was the quinoa because I could’ve sworn the smell was coming from the pot, and then I remembered my almonds. My poor almonds we’re slightly over-tanned on one side as I forgot that they were roasting in the oven.
For the pork belly crackling
- 750g pork belly
- 5-6 dried bay leaves
- 1 tsp salt, plus more for rubbing
- 1 tsp whole black peppercorns
- Oil for rubbing
For the dipping sauce
- 4 tbsp dark or light soy sauce
- 2-3 garlic cloves, minced
- 2 red bird’s eye chillies, slices
- 1 lemon wedge, juiced
For the kale & quinoa salad
- 150g organic quinoa
- 50g roasted almonds, unsalted
- 1 avocado, peeled, pitted, and cut into small chunks
- 1 bunch kale, roughly chopped
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Crumbled feta cheese
- Ground salt and black pepper to season
- Lemon juice
- Preparing the pork belly for roasting: Score the skin with a very sharp knife. Place the meat in a large pot with water, salt, whole peppercorns, and bay leaves. Boil for about 45 minutes to an hour. Remove from the heat and drain, placing in a large bowl lined with a paper towel. Once the meat has cooled down, refrigerate uncovered for at least 24 hours. Refrigerating the meat will help to draw out any remaining moisture. Remove from the refrigerator and bring back to room temperature prior to roasting in the oven.
- For the pork roast: Preheat oven between 220-240C. Rub oil and plenty of salt into the scored skin, really getting it into the slits of the score marks. The fat under the skin will react to the salt and that is what makes the skin puff up and crisp up. Roast in the oven for 20 minutes and then bring the temperature down to 160C and roast for another 10 minutes. Remove from the oven and let the meat rest for 20 minutes.
- For the kale & quinoa salad: While the pork belly is roasting in the oven, blanch the chopped kale in hot salted water for about 4-5 minutes. Drain thoroughly. Add to a large serving bowl together with the roasted almonds and avocado chunks.
- Bring a medium-sized pot of water to a boil. Once boiling, add the quinoa in and cook for about 15 minutes. Once done, drain thoroughly and add to the serving bowl. Season with a bit of salt and pepper. Dress with balsamic vinegar, olive oil, and about 1 tablespoon of freshly squeezed lemon juice. Mix around until well combined. Top with feta cheese.
- For the dipping sauce: Add all the ingredients together in a small bowl and mix well.
- Serve for the family and/or friends and enjoy!
– Ally xx