Belly of Pork on a bed of Rhubarb.

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  • Organic belly of pork.
  • Rhubarb
  • Zest of an organic orange.
  • Bit of organic coconut or olive oil.
  • Salt.
  1. Preheat the oven to 150°C/300°F/Gas mark 2.
  2. Wash and cut the rhubarb up into slices about ½”/1.5cm thick.
  3. Put the oil into an oven proof dish and spread it about with a bit of rhubarb – using enough oil to give a light film over the dish.
  4. Spread the rhubarb out over the dish.
  5. Place the belly pork over the rhubarb
  6. Sprinkle all with a little salt.
  7. Cover with foil or a tightly fitting lid.
  8. Put in the oven for 1½ hours upwards.  The oven could be cooler if you know the meat will be cooking for, say, 3 hours.
  9. About 20 mins before eating, take out the dish, uncover it and turn up the oven to 220°C/425°F/Gas mark 7.  Put the meat back in to brown.  The rhubarb will probably be a watery mess, so this will dry out a bit too.  If the rhubarb is already dry, then either add a bit of water or take out the rhubarb you can get to and keep warm.
  10. When the meat is brown – this will take about 20 minutes, remove from oven and take meat off the rhubarb.  Mash the rhubarb up and check the seasoning.  Add the orange zest.
  11. Spread the rhubarb out on a serving dish and arrange the pork on top.

Usually slow roast belly of pork goes the other way round – brown it first then slow roast.  In fact the browning stage is optional – the meat is cooked and edible when slow roasted.  It is a matter of how much time is to hand.  If, like me, cooking time is squeezed in, and dinner time means I’m ravenous, then I do not bother browning the meat, but just eat it looking a bit white and pasty.  If the rhubarb was really watery, I would boil that down whilst my veggies were cooking.

I have not given quantities.  A rough guide is about 250g/8 oz meat per person to same amount of rhubarb if cooking for 1 or 2, but the rhubarb amount drops for more people.

I do not sweeten the rhubarb since the tart taste goes well with pork.  I have also cooked lumps of chicken in this way.

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