food by day

After having a hankering for some comfort food on the sunday past, I knew I just had to get my filling of belly pork.  A quick scout around lead me to this: Chinese Slow Roasted Pork.

I tweaked the recipe to suit my storecupboard, though I kept it as a nice slow roast.  I rubbed in a mix of star-anise, white pepper and salt into all the scored skin and  browned it off in the oven at a real high heat (good thing its winter, helps keep me warm),  on a bed of cloves from a whole head of garlic (no such thing as too much garlic). Continue Reading