I’ve got a temporary respite from workers trashing the house. I decided that I would clean the dust, gravel and what have you from the floors, ceilings and surfaces. I took out the other part of the pork belly from a previous post which consisted of a narrow strip of the pork belly and a portion of ribs. I rubbed these with a package of marinade my husband found somewhere and that should have been used as a wet marinade. McCormick’s is slightly embarrassing. But what the hey! I had a lot of work to do.
I also had some cucumber, fennel and a leftover frozen portion of tartiflette (scalloped potatoes with ham).
Preferring to cook, I only completed about a third of the cleaning. But it looks pretty good. I should be finished by the weekend.
Pork Belly and Ribs with a Spicy Rub
1lb of pork belly, skin on and scored
1/2 slab of ribs
Dry spicy rub of your choice
Rub the ribs and pork belly with the spices. Roast on a rack in a 425 degree oven for 30 minutes, reduce heat to 350 degrees and continue to roast for an hour.
Fennel and Cucumber Salad
1 cucumber, sliced thin
2 small fennel bulbs, slice thin
1/4 cup of vinegar
2-3 tbsp of sugar
Mix all ingredients and refrigerate for at least an hour.
Wine suggestion: Brouilly