dinnertime blahs

It’s been so difficult to get excited about dinner lately. I don’t feel much like eating or coming up with menus so we’ve been winging it a lot. For this dinner, I made it because I read a description of it on XoJane and since it sounded very good and very easy (if I’m not stuck in the kitchen for hours, I have more time to knit things and that is very, very good) so I made it. The End.

Pork Belly with Black Beans, Onions and Avocado

You need:
a smallish pork belly (we happened to have a piece that was the perfect size for the two of us plus some leftovers I can use for tortas)
ground cumin
ground coriander
kosher salt, pepper
garlic (either powder or slices of fresh, I used powder because I’m lazy)
black beans (I like my low sodium cans of black beans but feel free to make your own with dry beans)
white onion, diced
Jalapeño or serrano, chopped
garlic cloves, minced
avocado, diced
chopped cilantro, salsa, corn tortillas for serving

Trim up your pork belly if you need to but leave a decent size fat cap on it. Score the fat. In a bowl, mix together the salt, pepper, garlic powder, cumin and coriander. Spread this mixture all over both sides of the belly. Cover with plastic and let it hang out in the fridge overnight (or 12-14 hours). When ready to bake, set your oven to 425. Let the belly hang out on the counter while you wait for the oven to heat. Place it in a roasting pan and let it roast at 425 for an hour. After an hour, drop the temp to 300 and baste the belly a little with the rendered fat. Let it bake until a knife inserted into the belly goes in real easy. It should be tender and really nice and browned and yummy.

For the beans: in a pan, heat a tablespoon or so of olive oil. Saute your onions, jalapeño, and garlic until the onions are softened. Dump in your black beans. Season with salt and pepper and cook until heated through. Serve the belly in slices with the black beans and with chopped onion, cilantro, avocado, salsa and corn tortillas.

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and if you have leftovers, make a torta:

Smear a crusty piece of bread with mashed black beans, top that with monterey jack cheese, add some sautéed onions to that, then layer heated up leftover pork belly slices on top of those, then top that with a fried egg. Smear the other half of your bread with mashed avocado. Eat.

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