Your Weekly Feed #20

YWF-Logo(Insta-Teaser-NOBorder)

 

Hi there, how has your weekend been?  I’ve been to Townsville this week to get the renovations started on the new house so haven’t been in the kitchen or cooking inclined either. I’m so grateful for all the yummy meals linked into Your Weekly Feed for inspiration as I need it so a big thank you to everyone who has linked up or shared their meal ideas with us.

There seemed to be two themes going in last weeks YWF; sweet treats and vegetarian – what is that saying??  Both my top picks from last week though were titled “Meatless Mondays” do you go meatless at least one day a week? Is it a Monday?

I love the look of Pretty Wee Things Super Charged Quinoa Salad and need to get on to making it.

Super-charged-quinoa-salad

The Annoyed Thyroid has a Springtastic Tomato & Olive Tart which is looking great for a picnic lunch we are going to next weekend.

tomato-and-olive-tart

Because I was out of the kitchen all last week I haven’t had the chance to create anything new but I do want to share a favourite that may or may not be new to you but definitely worth giving a go.  It’s not meatless but it is a salad, Crispy Pork Belly Salad, and it’s a delicious combination of Thai style flavours.

pork-belly-salad-2-web

Don’t be scared about cooking pork belly it’s surprisingly easy, I promise!

Crispy Pork Belly Salad

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 rock 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/2015/09/your-weekly-feed-20/

Kim at Land of Zonkt always has something delicious cooking so be sure to pop on over to find out what it is. (Just in case you missed it I interviewed Kim this week as part of my Women: Following their Dreams series and while she is a fabulous cook did you know about all her other creative talents?  You can read the interview here if you like).


YWF-Logo(HouseRulesNOBorder)LARGETXT

Share

6 comments on “Your Weekly Feed #20

  1. Shari from GoodFoodWeek
    September 13, 2015 at 8:22 pm

    Oh yum – you had me at crispy pork belly! I try and cook a meatless meal once a week.

    • Vicki
      September 13, 2015 at 8:38 pm

      I really like this salad and if it says as warm as it was today it’s perfect timing for this kind of salad. x

  2. Lucy @ Bake Play Smile
    September 14, 2015 at 7:39 am

    Hehehe pork belly is totally healthy when it’s in a salad, right? That looks absolutely delicious!!

    • Vicki
      September 15, 2015 at 12:19 am

      Absolutely right, totally healthy!

  3. Sammie @ The Annoyed Thyroid
    September 14, 2015 at 7:54 am

    Thanks for loving on my tart! I can’t believe you’re leaving soon – the deal is getting real! This spring/summer I’m determined to include more salads on the meal plan, and you had me at pork belly! So much yum! Hope you have a great week xx

    • Vicki
      September 15, 2015 at 12:20 am

      I think very shortly salads will be my staple meal! The deal is very real x

Leave a Reply

Your email address will not be published. Required fields are marked *