Omelette, with Belly Pork and Churrasco Salsa

A simple omelette made with thin strips of grilled belly pork, green pepper, and shredded tomato. The belly pork and the vegetables were stir-fried for three to four minutes in a saute pan, with some churrasco salsa. I prepared two large eggs in a bowl, and beat them together for a minute. Once the vegetables were piping hot, I added the beaten eggs to the saute pan, and covered it with glass, and turned down the heat. The omelette was cooked until the top side was firm (effectively cooked by steam and the temperature inside). The omelette was not turned over. 

Served with white pepper on a spiral of churrasco salsa. 

Omelette, with Belly Pork and Churrasco Salsa

Pork Belly with Baked Beans

Pork Belly with Baked Beans, boiled semi-skinned Maris Piper potatoes, with roast onion and tomato. 

Great comfort food! The strips of pork belly were roasted in an open roasting dish for 45-50 minutes until browned (turn once), along with the onion quarters and the tomatoes, on the day before serving. The pork, the tomatoes and the onion were reheated in a steamer while the potatoes were cooking, and the baked beans heating in a small pan. 

I've made my own baked beans before now, because I was interested in the process. It isn't difficult, but it takes preparation, is time consuming, and given the cheap availability of good beans in tins, it isn't worth the effort. Generally I add some paprika and basil to the beans while heating them. 

Pork Belly with Baked Beans

Pork Belly Stir-Fry

I bought some pork belly strips from the supermarket, which I cooked in the preheated oven, in an open roasting dish for 45-50 minutes at 180 deg. C. Cooled and left in the fridge overnight. 

I cut up three of the strips into squares the next day, and put the squares into the wok first, with some sunflower oil. Cooked for five minutes, before adding the mix of vegetables - bean sprouts, mushroom, two kinds of cabbage, yellow and green pepper strips, thin-cut strips of carrot, onion, two kinds of cabbage and some cashew nuts.

Cook for five minutes at a medium heat, stirring frequently. Rather than add chopped fresh chilli, I drizzled some sweet chilli sauce in to the wok a minute before the end of the cooking process. Simple and quick to prepare. 

Pork Belly Stir-Fry