...and Cauliflower and Broccoli Cheese!
Score the skin on a piece of pork belly with a sharp knife, rub sea salt flakes over the skin and leave to rest
in the refrigerator for several hours. Let it come to room temperature before cooking. Choose even sized potatoes,
and place into the bowl of a serving spoon, then use a sharp knife to cut down into the potatoes at regular intervals.
Using a spoon prevents cutting all the way through! Now put a couple of Tbs olive oil and a knob of butter into
a roasting pan and put this in a 160°C oven for a few minutes, to get hot. Add the potatoes, several peeled cloves
of garlic and some springs of thyme. Roll everything around to cover with oil, and sprinkle the potatoes with sea salt.
Pat the pork dry with paper towels, sprinkle with a little more salt, and place in the roasting pan with the potatoes.
Pour a glass of white wine around everything and roast in the oven for 90 minutes. Then turn the oven up to 200°C,
baste the potatoes and continue roasting for another 45 minutes, until the potatoes and park are golden brown and crispy.
Meanwhile, parboil cauliflower and broccoli sprigs for about 5 minutes, drain and place in a casserole dish.
Make a cheese sauce and pour this over the veg and bake with the pork for about 30 minutes, until bubbling and golden.
While that is happening, make some gremolata by chopping parsley and mixing with the grated zest of a lemon and
a finely chopped clove of garlic. To serve, let the pork rest for 10 minutes, then carve into thick slices,
sprinkle with the gremolata, and serve with the potatoes and cauliflower/broccoli cheese.