Feeling festive today… the year is flying by and it’s starting to hit me that Christmas is in 4 months. FOUR MONTHS y’all!!! How is that even possible???
Instead of freaking out, I am sitting here with a beautiful cup of pumpkin pie spiced coffee and cream watching The Holiday. The kids and I whipped up a batch of Holiday Spiced Caramel Snickerdoodle Muffins and the house is filled with beautiful scents of cinnamon and spice and all things nice.
The recipe for our delicious muffins will be posted next by my wonderful guest writer. He is 10 now and looking forward to writing a new post. If you didn’t catch his last one click here.
As we are in the midst of winter here, we have been reaching for comfort foods. Yummy slow cooked meals and hot gooey desserts. Last week, we had the most delicious pork belly ever. Check it out.
The crackle was on point. The pork was fall apart tender, moist and full of flavor. Try this one out y’all. It is definitely worth the time and effort.
Pork Belly (I had a 1kg slab)
1 cup Heavy Pouring Cream
1 cup Water
Spices to season ( I used rosemary, garlic salt and a pinch of nutmeg)
Preheat oven to 430 F.
Score the pork belly skin and blot dry with a paper towel. Rub generously with sea salt. Place in a pan of appropriate size and into hot oven. DO NOT use a glass or ceramic pan as it could burst when you add the cream mixture. Blast for 20 – 30 minutes until the skin begins to crackle.
Meanwhile, in a pouring jug: mix together cream, water, and seasonings.
Lower the heat to 300 F. Remove the pork from the oven and slowly add the cream mixture to the pan. Pour from the side, being careful to avoid the crackling. Only pour enough to cover the actual pork – usually about 2/3 up the side.
Back in the oven at the lower heat for 1.5 hours.
Your skin should be a beautiful golden crackle, if it’s not quite there crank the oven back up and pop in under the broiler. Watch the pork carefully though, as it usually takes a matter of seconds to snap, pop and crackle up!
Remove from the oven and place crackle side down to slice. It’s much easier to cut this way and you end up with nice clean cuts of pork.
Serve with a salad and mash of your choice. We had ours with yummy cauliflower mash to keep it low carb yet satisfying.