Here are some food photos from yesterday and today. Pork, garlic and red wine sausages from Ruddington Butchers. Belly pork out of the freezer. The belly pork had been there since Dec 2019 (also from Ruddington Butchers). Chinese spice mix chosen and ground for the very first time!
Cooking it tomorrow (Tuesday) and marinating the pork in a dry spice cure overnight. Dry cure is a mix of whole cloves, whole star anise, allspice berries, black pepper, ground cinnamon and sririacha spice. It took a lot of hand grinding in a pestle and mortar and sieved for fineness.
Plated items, pork, garlic and red wine sausage, spiegelei, (mirror eggs) fried brown English mushrooms and Branston's pickle with a smidge of parsley from my garden. Always have parsley to offset the creamy yolk of the Deliriously Happy Hen eggs don't ya know. Lol.
The journey of the spicy belly pork. Marinated overnight and then 2.5hrs in the oven on gas mark 6. Steamed. Served with basmati rice. First time I have made this and it was rather tasty!
