I can’t say that I have a “food dream”. I cook because I love eating. Deliciousness rules my life (hence the name of this blog), whether it’s food or drink.
I regularly give loaves of my homebaked sourdough bread to friends, but I have less than no desire to open a bakery (a case of ‘zero dreams given’?).
David Gelb’s brilliant series Chef’s Table and Street Food tease out the chefs’ stories. The food looks beautiful, but it’s more about the artist than the pieces of art (although there are times I’ve wished I could instantly teleport myself into their dining rooms).
Especially while watching Street Food, I could feel my insides swelling with a feeling of needing to express something. This also happens to me when I am driven to writing. I write to communicate, but I also write because there are things I need to express. The process of writing gives me pleasure.
I’m not going to open a bakery. For the same reason, I’m not going to open a restaurant.
Pork belly, I’ve learnt, is a dish that can successfully be pre-cooked, and warmed up after spending some time in the fridge. Most importantly, I’ve done it WITHOUT LOSING THE CRACKLE.
Of all the animal proteins, pork is possibly the least well-supplied when it comes to being ethically pasture-reared. After much searching, I have finally found a farmer who will supply me with what I need.
As of this week, I therefore bring you This Little Piggy, with the headline offering of Slow-Roasted Pork Belly (complete with crackling, of course). It’s available to order only, with a minimum of four portions (at a launch offer of R65 per portion, or R260 for four). Collection is in Oranjezicht.
To order, drop me an email or whizz me a WhatsApp (083 297 3402).
If your “food dream” is to be able to almost effortlessly serve delicious dinner to your family or guests, I’ve got you covered.
(Alongside, thanks to Pinterest, are some pork belly dishes you can easily knock together with pre-cooked pork belly.)