Pork Belly and Macaroni Recipe
Ingredients
| Onions - 2 nos OR Spring Onions - 6 nos | ||
| Belly Pork - 1 1/4 to 1 1/2 pound, diced | ||
| Cut Macaroni - 4 ounce | ||
| Brown sugar | 2 Ounce | |
| Vinegar | 2 Tablespoon | |
| Stock | 1/2 Pint | |
| Wine OR Extra Stock - 3 tablespoons | ||
| Chilli Sauce - a dash | ||
| Concentrated Tomato Puree - 2 tablespoons | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Chop up the spring onions. If using spring onions, slice them large.
2) Preheat the oven to 325F.
MAKING
3) Into an ovenproof dish, add in the diced pork, macaroni and onions.
4) In a bowl, mix together the sugar, vinegar, wine or stock, chilli sauce and tomato puree. Sprinkle salt and pepper and stir.
5) Add the tomato mixture over the contents of the ovenproof dish.
6) Cover the dish and bake for about 1 1/2 hours.
7) Take the lid off. Stir the contents of the dish carefully to mix them well.
8) In a pan, add in the asparagus tips in boiling water. Drain.
SERVING
9) Serve the Porkoni garnished with the asparagus tips arranged on top.
1) Chop up the spring onions. If using spring onions, slice them large.
2) Preheat the oven to 325F.
MAKING
3) Into an ovenproof dish, add in the diced pork, macaroni and onions.
4) In a bowl, mix together the sugar, vinegar, wine or stock, chilli sauce and tomato puree. Sprinkle salt and pepper and stir.
5) Add the tomato mixture over the contents of the ovenproof dish.
6) Cover the dish and bake for about 1 1/2 hours.
7) Take the lid off. Stir the contents of the dish carefully to mix them well.
8) In a pan, add in the asparagus tips in boiling water. Drain.
SERVING
9) Serve the Porkoni garnished with the asparagus tips arranged on top.
Chef
