The lovely piece of pork belly I got at Lahogue Farm was big enough for two meals, so it was prepared as per the Pied a Terre recipe, then halved. One was cooked plain yesterday, the other half I decided to give a sweet soy glaze and have with chinese vegetables and rice to celebrate Chinese New Year today.
Kung Hei Fat Choy!
Soy & Honey glazed Pork Belly, with steamed vegetables dressed with ginger and soy sauce, boiled rice
followed by a lively dessert of
Mango Yoghurt Mousse with fresh mangos with mint & lime, and rhubarb with seville oranges & honey nut granola
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