Food for Every Soul

Hello Helpers! Welcome back to another edition of Food for Every Soul by myself, Mayathefirst! In this series I interview people from the Help Force about their favorite and famous recipes. For this one, I decided to interview a formal og member and staff member, her dedication, friendship and always being considerate, our HF Corporal: Traffic! 

Food for Every Soul » The Help Force

I started off by asking Traffic some questions about the recipe she decided to share with us today!


Hello Traffic to the interview! Can you tell us what recipe you will talking about today?

Traffic: It’s pan fried then oven roasted pork belly

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Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Traffic: It’s a recipe first introduced to me by my sister that I kinda stole her recipe and wing it every time I cook, but it’s definitely a family favourite recipie


Here comes the best part, the recipe! (As explained by Traffic)

Ingredients:

» 1-2 Cloves of garlic

» 50 Grams of butter/50ml of oil

» 1 Packet of pork belly.

» Thyme

» Oregano

» Basil

» Rosemary

» Salt and pepper

» 1 Packet of mushrooms (optional)

» 750g Potatoes

» 250g Soft cheese

 

Steps

*This is enough to feed my family of 4, but please adjust if you have bigger or smaller families!

1. Start with a packet of pork belly! Slice it then pop a large frying pan on medium high heatwith 1-2 teaspoons/slices of butter or oil depending on what you use.

2. Mince a clove of garlic and add it to the butter stirring it around the pan. We want enough to make sure it doesn’t stick but not enough to cover.

3. Fill a pan with cold water and place on a medium high heat to boil.

4. Once you feel the heat on your hand above the pan pop as many slices in as you need to. Now it’s time for the perfect seasonings. I absolutely love mixed herbs seasonings so usually thyme rosemary, oregano, basil. Sprinkle this over your pork while it’s frying in the pan as well as some salt and pepper. Make sure you flip each side and let it rest for about 2 minutes until it’s nearly brown on each side, don’t worry about them being cooked as we oven roast them later.

5. Once the water in the pot has boiled peel chop and add 750g of potatoes into the pot along with a sprinkle of salt.

6. Mince another small clove of garlic and add more herbs the garlic and butter into a jug and microwave until melted, take the pork out of the pan and lay it in a baking dish fat side up, drizzle the melted garlic herb butter on and cover with tinfoil before popping in 180 degree c* 350 F oven for half an hour. This way your pork and mash should be ready at the same time.

7. 20 minutes after your pork and mash went into the oven using the same pan you fried your pork belly in chop and add the mushrooms, this way your mushrooms will already be seasoned without having to season again. Cook them on a low to medium heat until they are soft and browning.

8. Once your potatoes are soft strain and add soft cheese to them. I absolutely love garlic and herb soft cheese mash it goes amazing with this meal. Mash together the potatoes and soft cheese until you reach the consistency you like and plate everything together.

Crispy Slow-Roasted Pork Belly | Crispy & Soft = Heaven!


Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Traffic: Definitely adjust it depending on you! I adjusted it to my lil family at home that’s about 4 of us and we tend not to eat a lot but when other family and friends come up I always find myself needing more herbs and butter so definitely adjust it to your needs! I absolutely love braising the fat until it’s brown and then roasting it as it comes out super crispy!


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