Freezer Clearout!
Comments from the author:
“This article has been dragged, kicking and screaming, from the old BretonDiary.”
I've finally decided to clean out and defrost the freezer. It's something that I do once a year. Thus, I have been eating all the things I've squirreled away there (finding some suprises along the way - ice cream... yum, yum).
Now, all that is left are five large packets of sliced pork belly - the question is, what to do with them?
Father brought over a copy a copy of Charcuterie and French Pork Cookery by Jane Grigson when he came over last week. A quick scan through only shows appropriate recipies for Rilletts which is not really what I am after, so I am going to have to go it on my own.
Spicy Pork and Lentils
I do pork and lentils at least once a month. The two go so well together (as I've mentioned elsewhere on this site). This time, however, I'm planning to try a more spicy approach using olives and tomatoes (and maybe some of the mustard power that Father also brought over). I'm not after a curry but, something identifiable French that can be eaten with rice in the same way.
I'll almost certainly use the slow-cooker and, after four hours have passed, will taste it every now and again and will chuck in a bit of anything else that I think it needs. If I live to tell the tale, I'll put an update here.
Chinese Belly Stir Fry
First, find a Chinese who is willing to donate his (or her) belly.....
Seriously, I need to start making an indent on the five years supply of Chinese Five Spice that I recently received. I have a large wok type utensil (with a lid) and another smaller traditional wok. Between the two of these, I should be able to produce stir fried cubes of pork with hard vegetables (I'm thinking carrots, mainly) that I can mix with softer vegetables (Courgettes and onions etc.) to produce something Asiatic that I can then re-freeze and use, after work with noodles (Easy to do and quick to cook). Once again, if I survive, I'll let you know
What else?
Well, I'll save a few slices to cook like bacon - they'll go nice with my eggs tomorrow, whilst I work my way through a 2 week old copy of the Sunday Times.
Oh, and one last thing. I'll trim the rinds off all the slices and they'll be salted and go on a tin-foiled tray in the oven for a couple of hours. Pork crackling, anyone?
