The other sample that I got from
Haverick Meats was a slab of Pork Belly. It's
around 5kg. And the first thing that I did to it was
to braise it in a pot of water, with some soy sauce
and star aniseed.
Three hours later I got the plate ready by putting
some chat potatoes, pickled onions, pickled vegies
and a sauce made with reduced balsamic vinegar,
lemon, lime, honey and sweet soy sauce.
I then cut up the slab into smaller pieces.
And to turn the skin into a crispy crackling I
sprinkled it with a bit of salt and placed it under
the salamander. Then I placed it on the plate and
garnished it with a bit of snowpea sprout. Nice!
After I finished playing around with the pork belly
I went to the George Street venue to see what Rob
and the others were up to. When I got there they
were busy making pizza dough. They weren't using it
for pizzas, but instead they were making Calzone.
They were also serving up Gourmet Meat Pie and
Parpadelle Pasta. And they also had braised Baby
Octopus with Grilled King Prawns for their special.
Yum!
Then after work Rob, Ricky and myself had a drink.
We sat there and talked about all sort of stuff. We
didn't drink much. Just one round. But it was a
welcome relief after a long week at work. Cool!
