Slow Roast Belly Pork

Ingredients

1.5kg boned and scored piece of belly pork
2tsp sunflower oil
3 large white onions cut into thick discs
2-3tbsp clear honey
2 tsp ground cumin
sprinkling of fresh/dried chili flakes

Method

1/ Preheat oven to 160C (180 for non fan)
2/ Lay pork skin down on a rack placed over a roasting tray.  Run oil over pork, season sea salt and I used ground white pepper
3/ Roast in oven for 1 hour
4/ Remove and baste with any juices, continue to roast for a further one and half hours, basting every 20 minutes or so
5/ Remove place onion discs in tray, mix together the honey and spices and brush over the pork.
6/ Turn oven up to 180C (200 for non fan).  Cook 30-40 minutes till pork is tender, test by inserting a knife.
7/ Remove and leave to rest covered loosely with foil for ten minutes in a warm place.

Garlic Spinach

Ingredients

Lots and lots and lots of spinach (it just disappears so you need a substantial amount)
2 crushed cloves of garlic (I grated mine)
spray or drizzle of olive oil.

Method

1/ Wash your spinach thoroughly, then drain in a salad spinner.
2/ Squash spinach into a pan with a lid, pour over some boiling water cover and leave for 2-3 minutes till wilted
3/ Drain spinach and use a bowl or small plate to squeeze out any excess water
4/ Meanwhile heat oil in the same pan, I used a spray as not to over do it.  Fry garlic for minute or so, add drained spinach and toss to warm through.

We had ours with boiled organic baby new potatoes, tossed in butter and black pepper of course!  The whole meal was stunning even if I do say so myself and seconds were had by all!