I’ve been a little annoyed these past months, not being able to find a pork belly piece bigger than a pound and mostly in little, fatty skinless squares. What am I supposed to do with those?! When I think of pork belly, I think of this or that, large enough to feed a crowd and still have leftovers for sandwiches and additions to Asian noodle soups.
We were visiting our son in Baltimore this weekend and I was pretty sure I would find a pork belly at Wegmans or get them to cut one for me. Nope; little fatty squares was the extent of their butchering knowledge when it came to pork bellies. I did find a thin, but somewhat meaty, 3lb pork belly in an Asian grocery store and though not ecstatic, I snapped it up and was relieved 🙂
In the pantry, I found a large jar of homemade rub that I assumed was Emeril’s Essence but it wasn’t. It’s smell and taste called to mind spicy hot tandoori. I used it anyway and it was fine, though a surprise. I’ll be sure to use it in my next foray into Indian cuisine.
I had a large aubergine in the refrigerator crisper, along with some orphan pieces of purple onion, red chillies and red bell pepper. I always have garlic 🙂
I love browned aubergine cubes. I’m always tempted to eat 1 or 5.
Aubergine prepared like this with savory aromatics is a complete, stand along meal that I have been satisfied eating with only the addition of a chunk of buttered baguette.
Mindful of fading salad greens and tomatoes in the refrigerator, I made a hefty salad including onions, eggs and cheese to be sure that we’d finish it off, no matter what.
So many ways to enjoy pork belly. That’s why I always want a large piece. Next time I’ll just go over to the butcher at the Alpine with my “price is no object” attitude. I’ll have to leave my husband at home 😀
Oven Roasted Pork Belly
3 lb skin on, pork belly
Score the pork skin and rub in salt then the pork rub all over. Refrigerate overnight, uncovered.
Place the pork belly in a 450 F oven for 30 minutes, decrease the temperature to 350 F and continue to roast for another hour.
Pan Sauteed Aubergine
3 tbsp peanut oil
1 large aubergine, cubed
1 tbsp peanut oil
1/2 red bell pepper, coarsely chopped
1/2 purple onion, coarsely chopped
3-4 cloves garlic, slivered
3-4 red Thai chillies
Brown the aubergine cubes in a large skillet with the 3 tbsp peanut oil. Remove the cubes from the skillet and set aside. Add the remaining tablespoon of oil and the bell pepper, onion, garlic and chillies. Saute until the onion is soft. Stir in the aubergine and cook until warm.