While shopping at the market on Saturday morning (we needed the freshest of fish for that evenings Sashimi) we also got a slab of pork belly, weighing in at 1.5kg (it still had the bones in so was about the 1.3kg recommended by Gordon.
While I was doing the filigree work on the fish, I had left Linda to try her hand at scoring the pork skin, her knife skills are coming along well, I shall have to watch my back!!!!
|scoring the skin|
|Oiled, salted and put on the garlic with the thyme|
|Just for our friend Kalle, the Swedish salt|
She decided to use a Swedish salt (I did suggest it may taste of beetroot, but that pearl of wisdom fell on stony ground). This was rubbed into the surface making sure that it went into all of the cracks, nooks and crannies, a good sprinkling of fresh ground pepper and a rub of olive oil. I didn’t watch the rest of the procedure, as I had much more pressing work to be getting on with, I didn’t hear any cursing and swearing (is that normal for a GR recipe???) I though she was managing quite well without the benefit of me sticking my oar in.
|Basting number one|
|Basting number two|
|Out and ready to press|
She did keep bobbing up during the evening to go and give it a baste and did once inquire why did she have to put heavy tins on top, I believe I replied in the vein of “because bloody Gordon said so”.
Next morning, while I was writing up my Sashimi blog, she started making her Patatas Bravas.
First making the sauce
Shallots, garlic, chili, smoked paprika.