I’m all about big bowls of green stuff and all. Except that I’m not.
If the goal here is to reach Nirvana, I’m gonna need some pig tummy in my life.
…and not a hint of green in sight!
…which really isn’t true because St. Patrick’s Day in a college town means that there’s still green vomit EVERYWHERE. I know getting an education is great and all but I do wonder at times why the hell a parent would ever fight so hard to send their kid away to shotgun beer and smoke weed on their dime, but hey, I wouldn’t know. Mine sent me to military school. Jerks.
As far as I’m concerned, though, this bowl is the ultimate expression of love for you, those around you, and the universe as a whole*. I mean, look at those colors!
Just…no green. Please don’t forget.
I feel like this is kind of like the Buddhist sand mandalas…painstakingly (relatively speaking, of course) assembled only to be totally obliterated at the end.
…except there’s very little dignity and a hell of a lot more mess in my annihilation of this masterpiece. I probably owe some people an apology.
I am a barbarian, what can I say?
Succulent braised pork belly with an array of roast vegetables.
- 1 pork belly (3-4 pounds)
- salt and pepper
- 2 c chicken stock
- 2 red bell peppers, sliced
- 2 sweet onions, sliced
- 1 lb purple potatoes
- 2 or 3 sweet potatoes
- 2 c sliced mushrooms
- 2 large yellow squash
- 2-3 T olive or coconut oil
- Score the skin side of the pork belly. Sprinkle with salt and pepper
- In a Dutch Oven over medium high heat, sear both sides for 2-3 minutes per side.
- Add the stock and cover tightly. Place in the oven and braise at 300 degrees for 2-3 hours.
- Meanwhile, toss the veggies with the oil, salt, and pepper.
- Spread on a baking pan (or two) and roast at 400 degrees for 30-40 minutes.
- When the pork belly is done, remove from the Dutch Oven and slice.
- Arrange with the veggies as desired.
- Take a step back and admire your work.
*Please do yourself and the world a favor--buy your pork sustainably and locally if possible!
*And yes, I bought my ‘belly pastured and sustainably and all that jazz. Because I know some of you like that kind of stuff.