I love pork belly and pressed pork belly is a truly wonderful way of creating a really beautiful looking plate of food that is bursting with flavour out of a cut of meat that should be costing you pennies to buy. This recipe is given a bit of a boost on timing with my friendly InstantPot, if you don’t have one you can of course do this in a dutch oven or even a slow cooker. Keep the ingredients the same and in a dutch oven place in the oven at around 3-4 hours at 150°C and in the slow cooker go for 8 hours on low, then continue as per my instructions for my pressed pork belly.
This recipe is another one of those that I just love, a collection of wonderful ingredients, most from my garden and pretty much all from our village (including the pork) and the peas and cherries provide a wonderful sweetness to play on the soft richness of the pork belly. It really is the way I love to cook, when we lived in the UK it was typically the way I did cook, my wife would usually call into the store on the way home and present me with a collection of ingredients she fancied eating that night and orft I went and made dinner. Sadly this is likely to be the last of my cherry recipes this year, I can’t believe I only managed to develop two new cherry recipes this year before the starlings had the rest away, we did of course make some jelly, jam, syrup and a little wine as well as indulged in the odd cherry clafoutis or lots. There are of course lots of cherries in the ships still, but it feels a little bit wrong buying cherries when you have 3 large trees in the garden, eating seasonally from the garden definitely has a down side.