This Little Piggy went to Market

In a life filled with work, family and more distractions than a fairground, being continually inspired to make fantastically delicious meals, which are styled to perfection is hard going.

I read a lot of magazines with advice on everything from "being more appreciated at work" to "keeping you brows shaped" - none of which help me at all when I am roaming the supermarket last thing Tuesday afternoon, together with 100 other women, frantically looking for something other than mince or box fish to cook for dinner.

I really admire those super women out there who manage to create a weekly menu (and shopping list) and  stick to it. I have tried it before and it really works but I  have the self discipline of heroin addict when it comes to sticking to lists. This being the case, I  often find myself in supermarkets searching for inspiration in the chocolate aisle!

Yesterday I found my self in this situation, but before I got to the chocolate aisle, I found a reasonably priced piece of roast pork belly and impulsively took it, thinking perhaps I could create a Chinese roast pork dish I've been thinking about and putting off for almost year.

Roast Pork Belly with Sweet and Sour Sauce

Crispy Roast Pork Belly

1 Pork Belly
4" Piece of Ginger cut roughly
2 Star Anise
1 teaspoon Whole Black Pepper corns

Boil the above in a large pot for about 20-30 minutes, depending on the size.
The meat should be cooked about 80% through.
Remove from the water, and leave to cool and dry out.
Score the fat diagonally in two directions.

Basting for the Belly

2 Green Chillies
2 teaspoons of Sugar
2 teaspoons of Sea Salt
3 Garlic Cloves

Preheat your oven to 220ºC
Pound the above into a smooth paste.
Run the paste into the flesh of the belly, avoiding getting any on the fat side.
Turn over and rub the fat side well with salt only.
Roast for about 20-30 minutes until the meat is cooked and the fat is crispy crackling.
Leave to rest for 5 minutes before serving with stir fry noodles and sweet and sour sauce.

Sweet and Sour Sauce

1 Cup Rice or Apple Cider Vinegar
1½ Cups of Sugar
2" Piece of Ginger, peeled and cut into fine dice
1 Green chilli left whole
½ teaspoon of Sea Salt
50g Tomato Paste
1 Star Anise (optional)
½ Red Pepper (seeded) sliced into thin strips

Boil the above at a simmer for about 1 hour, until reduced and thickened.
Take out the chilli and serve hot.