Roast pork belly with pumpkin and feta pie.(swipe n see)
The pork was nothing special, just from the supermarket as I was in a hurry yesterday. I scored the skin and rubbed with coarse rock sea salt, the meat was also rubbed with paprika and garlic. Then it was left overnight in the fridge
Then today, I used the boiling water trick , where a kettlles worth is poured over the skin, washes the skin and opens the scoremarks. Added more rock sallt and rubbed in well with olive oil. This was left for sn hour at room temp, before going in the oven at 190°C fan forced for 40 mins. .
Meanwhile, a kilo of kent pumpkin was roasted mashed with EVOO and an egg and used as the filling of a filo pastry pie with feta. The sweetness of the pumpkin and the saltiness of the feta in the butter painted laden filo is so so good. This went in with the pork and some spuds for a further 45 mins.
While the pork rested for 15 mins, the other veg were prepped and the potatoes turned up to 220°c to get that crispy top,while retining the softness from the pork juices. ..