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Before you jump to Crackin' Pork Belly with Spinach-Bacon Mash recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods May Help You Stay Fit As Well As Healthy.
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Citrus fruit will be one of the best things that you could have for your desserts, as opposed to having a piece of cake or even ice cream. In addition to vitamin C, you will discover that there are many other health benefits that you will find in these kinds of fruits. One desert that I have always enjoyed is orange pieces mixed together with shredded coconut and mixed together with a gentle honey dressing.
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We hope you got insight from reading it, now let’s go back to crackin' pork belly with spinach-bacon mash recipe. You can cook crackin' pork belly with spinach-bacon mash using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crackin' Pork Belly with Spinach-Bacon Mash:
- You need 1 1/2 kg Pork Belly, scored
- Prepare 4 clove garlic, roughly chopped
- Use 1 tbsp Sea salt flakes
- Take 1 tbsp Fennel seeds
- Get 2 tsp Caraway seeds
- Get 2 tbsp Olive oil
- You need 5 large potatoes
- Get 1/2 cup Cooked chopped spinach
- Use 3 Rasher bacon, diced and fried
- Take 1/2 Brown onion, diced and fried
- Get 1 Milk butter salt (for mashing)
Instructions to make Crackin' Pork Belly with Spinach-Bacon Mash:
- Pre-heat oven to 140*C.
- In mortar & pestle sea salt, fennel seed, caraway seed, garlic and oil. Grind to a paste and rub into pork skin.
- Cook for 2 1/2 hours.
- Pump up to 220*C for a further 30 minutes.
- Towards the end of cooking pork- get your spuds on the boil and make your mash as you normally would (butter salt milk) fry bacon and onion, cook spinach and mix through mash.
- Crackling will now be crunchy and delicious. Slice up and serve with mash. Serves 4. Enjoy!
Spoon the mashed potato into serving dishes and place the chops and garlic cloves on top. Soft tender pork with crisp crackling is a treat enough, but contrast with sweet mash for extra indulgence, from BBC Good Food. The uncured, undried pork belly is like a hunk of tenderloin absolutely draped in rich, delicious pork fat. The finished pork belly is sweet from the caramelized sugars and salty and spicy from the rub, soft and unbelievably rich from the slow cooking and. This easy practically fool proof method of cooking pork belly makes the meat juicy while making the skin very crispy.
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