One
Roast pork belly with rice and veggies, hot. I ate all the crackling in one go, standing in the kitchen, gnawing on the non-crispy stub until my teeth begged for mercy.
As I tidied & washed up I took out an oven dish and put the rest of a the leftover rice as a bed, with slices of cold pork on top. Foil over, in the fridge.
Two
Day two, home late, I put the oven on to 200 degrees and bunged in the porky-rice dish, still foil covered. I wandered back after 25 mins or so and cooked some frozen peas to throw over. The pork had softened up and its fat lubricated the rice. Gorge-pants.
Three
The last 4 or 5 slices of cold pork went into the oven for 25 mins, on high. As before, it released its tasty fat and also crisped up the edges. I cooked noodles (you need more than one sheet, one is never quite enough) with chunky-sliced leeks; drained them, then tipped the noodles & leek into the hot pork dish. A modest glug of toasted sesame oil and a less modest slick of soy sauce perfected it all. A quick stir then down the hatch.
Disclaimer: if you have a hot lime pickle problem, you will already know that this condiment goes well with all these dishes. Because lime pickle goes with almost anything if you have a pash on it.
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1 comment:
Mmm, the day three pork dish sounds so tasty, I'm now tempted to try out the belly pork (though not sure if left overs will survive to day three in my house!)
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