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Mmm... pork belly\n

The show notes are at https://yumlum.co/2MkDWPx

Tonight I cooked a couple of strips of pork belly in the toaster oven and mixed the fatty crunchy pieces of pig flesh with a salad highlighting Kensington Pride mango, lime zest, lime juice, fennel, and radishes.

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• Sliced radish
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• Sliced red onion
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• Sliced fennel
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• Chopped coriander
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• Chopped parsley
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• Lime zest
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• Lime juice
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• Pork fat
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• Pork belly
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• Iodised salt
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• Kensington Pride mango
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1. Dry the surface of a couple of strips of pork belly with paper kitchen paper.
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2. Place the strips on a rack and put the rack on a baking tray.
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3. Place the pork belly into the toaster oven which has been preheated to 200 \xb0C (392 \xb0F).
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4. Cook for 45 minutes.
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5. While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel.
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6. Chop some coriander (also known as cilantro in some countries) and continental parsley.
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7. Remove the zest of a lime.
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8. Remove the juice of a lime.
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9. In a bowl add the slices of radish, red onion, and fennel. Also add the lime zest and lime juice. Mix in a pinch of iodised salt.
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10. When the pork has finished cooking remove the pork to rest on a cutting board.
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11. Pour the rendered pork fat into the mixing bowl with the salad elements.
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12. Mix the rendered pork fat through.
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13. Cut the pork belly into small cubes.
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14. Dice the mango and add to the bowl.
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15. Add the chopped coriander and parsley to the salad bowl.
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16. Toss in the cubes of pork belly and mix through.
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17. Transfer everything to a bowl and eat with chopsticks.
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