Monday, 23 January 2012

Pork Belly the other half...Chinese New Year, Mon 23rd Jan 2012

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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