Your Weekly Feed Link Up # 4

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Wow, how lucky have we been to have so many delicious recipes being linked up each week to Your Weekly Feed?  Have you got any new favourites yet?  I have been on a self prescribed, self designed “cleanse” this week after feeling a bit run down so I’ve been souping and juicing (and may have snuck in a couple of coffees) but now that is over I’m feeling better and keen to get back into tasting all these new recipes.

My Your Weekly Feed partner Kim from the Land of Zonkt & I have decided to pick 2 each every week to highlight but it’s so hard to choose because they are all so yummy! I do think though, that Kim landed on a winner last week with her Cabbage Rolls.  I’ve never made them before so am keen to give them a try.

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The other stack of yumminess that caught my eye and I think the kids will love too are these Cheesy Quinoa, Sweet Potato & Zucchini Fritters from Bake Play Smile. Yum! I think that they would go well in the lunch boxes too.

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Moving on to this week I’m serving up a salad but with an autumnal twist Crispy Pork Belly Salad that’s got tang and crunch and a whole lot of taste.  We had friends over for a quick mid week dinner and this was easy enough to make and fancy enough for guests without having to go to too much effort. The pork can be made ahead if necessary and then it just takes 15 minutes to assemble.

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Crispy Pork Belly Salad

15 minutes

2 hours

Serves 4

Ingredients

  • 1 kg piece of boneless pork belly with skin scored (I got mine from the supermarket and it was already scored and it was really delicious, I was amazed!)
  • 2 Tbsp fish sauce
  • 2 Tbsp lime juice
  • 2 tsp caster sugar
  • 1 small cucumber, thinly sliced
  • 3 spring onions, thinly sliced
  • 4 C baby spinach
  • 1 small head broccoli, cut into florets
  • 1 red capsicum, finely chopped
  • 1/4 C mint leaves, roughly chopped
  • 1/4 C coriander leaves
  • 1/4 C basil or Thai basil leaves, roughly chopped
  • 2 Tbsp salted peanuts, chopped
  • salt & pepper

Instructions

  1. Preheat the oven to 200 C
  2. Wipe the pork skin dry with a kitchen paper and then rub all over with 1 teaspoon of pink himalayan rock salt or sea salt.
  3. Place the pork, skin side up on a rack in a roasting pan, then pour boiling water into the bottom of the pan so that it comes just below the rack. Roast for 2 hours (top up the water as required) until the skin is crisp and pork is tender. If, at 1 1/2 hours the skin hasn't got crispy enough yet, turn the oven onto the grill setting (mine has a fan grill which works a treat) and give it 10 minutes to crisp up - keep an eye on it though so it doesn't burn. Remove from oven and allow to cool. Slice the pork belly into bite sized pieces.
  4. Cook the broccoli in your preferred way, steam, boil or microwave and set aside to cool
  5. Combine the fish sauce, lime juice, and sugar in a large bowl, stirring until the sugar has dissolved. Add all other ingredients, except the peanuts to the bowl and toss to combine.
  6. Dish up onto plates and garnish with the peanuts.
  7. Enjoy!
https://www.boiledeggsandsoldiers.com/2015/05/your-weekly-feed-link-up-4/

 

So that’s it from me, Kim, over at the Land of Zonkt has got her picks and a new recipe for you to try this week too. We would love to see any of your recipes you would like to link up or please feel free to email us one through too.  We hope that you are getting as much out of Your Weekly Feed as we are – no more boring dinners!!! (Bloggers scroll down for link up details).

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10 comments on “Your Weekly Feed Link Up # 4

  1. Sammie @ The Annoyed Thyroid
    May 25, 2015 at 6:44 am

    Yum! That salad looks delicious! I love the look of those cabbage rolls – my mum and my nana used to make something similar – it would be like a taste of home! Can’t wait to see what deliciousness is served up this week! Thanks for hosting! x

    • Vicki
      May 25, 2015 at 12:35 pm

      My pleasure Sammie. I love that there is such a wonderful variety of meals being linked up here. x

  2. Karin @ Calm to Conniption
    May 25, 2015 at 6:53 am

    Oh my gosh that pork belly salad looks amazing!! I wish that was my lunch today. Maybe next weekend. Yum!

    • Vicki
      May 25, 2015 at 12:36 pm

      Definitely put it on your list of things to try! x

  3. Lucy @ Bake Play Smile
    May 25, 2015 at 8:05 am

    Oh thank you so much for choosing my recipe lovely lady!! Have a great week xx

    • Vicki
      May 25, 2015 at 12:36 pm

      My pleasure and you too (see you at FFF!).

  4. Sonia Life Love Hiccups
    May 25, 2015 at 8:50 pm

    Oh man I miss Pork… SO MUCH!!!!! xx

    • Vicki
      May 25, 2015 at 10:52 pm

      Oh I’m sorry – I did a vego one last week just for you! x

  5. Kim @Landofzonkt
    May 26, 2015 at 6:55 pm

    Aren’t you just lovely, glad you liked my cabbage rolls Hun, I’m sure there other fillings you could try, this is just an easy one. But the choice of cabbage is what speeds up the process it seems.
    You had me at Pork Belly!
    Like love that animal it’s produces som elf the best meat cuts… Very delicious.

    • Vicki
      May 26, 2015 at 10:07 pm

      Got to get some pork on the fork! x

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