FIVE SPICED CRISPY PORK BELLY WITH PAN SEARED GARLIC COURGETTES AND WILD RICE

Self Sufficient Living

This fills my heart with joy, another organic grown, raised and loved meal from our garden and small holding the only ingredient not from ourselves is the wild rice, this is our first ever harvest of purple peas and for the first time EVER we are succeeding at growing yellow courgettes!  I know I know everyone can grow them, well not me but of course I can grow cabbages and purple broccoli till there coming out of my ears! Who figures?  I also fail at tomatoes I know there is some eerie vegetable jinx On me 😆 I must have broken a unspoken law somewhere...How?...I even re-home my slugs and snails down the farm rather than dispatch them, use natural animal predators to combat the sap sucking aphids and ants when they get to many and I don't mind sharing our veg with the bugs, slugs and snails, eating salad and spinach with holes in, bugs just don't eat it all! 

Marinating time min 1hour / Cooking time 55 minutes + 5 mins resting time

Cooking Time Line Pork in / 30 mins later Rice on / 20 mins after Rice on put Veggies on

Ingredients 

(Serves 4)

1 1kg high welfare pork belly skin scored 

3 tbsp five spice make your own recipe below

1 tbsp coconut or olive oil

1 onion chopped

6 cloves garlic chopped

1 courgette rough chopped

200g spinach

100g mangetout sliced

100g kale torn

1 mug brown basmati rice

Pork Belly

Take your pork belly and place skin side down on a paper towel, generously rub the five spice all over the meat and sides, but not on the skin.  Place in a glass dish or zip lock bag and place in the fridge for at least one hour or up to 24-48 hrs not a problem.

Pre heat your oven to 220 C / 420 F and place your belly pork skin side up on a baking tray in the oven for 35 minutes at this heat, this is to ensure crispy crackling skin, then turn the oven heat down to 180 C / 350 F for a further 20 minutes to finish cooking the pork.  When cooked cover and leave to rest on the side for 5 minutes before carving, this allows the juices to evenly distribute through your juicy pork belly.

Perfect Brown Rice

Place your rice in a pan with a lid and add two and a quarter mugs of water bring up to a simmer, pop on the lid and turn down to a slow simmer, leave in touched for 25 minutes then take off the heat leaving the lid on for a further five minutes then you rice is ready to be served and cooked perfectly.

Pan Seared Vegetables for the Rice

Heat the coconut or olive oil medium hot, add the onion, garlic, mangetout and courgettes and cook for approx 5 minutes then add the torn kale and cook for a further 3 minutes and finally add the spinach and take off the heat and stir in to the brown rice, pop the lid back on while you carve the pork then your ready to serve your gorgeous food.