Ribs, Pork Belly and Fennel Cucumber Salad

One more.

Yeah!

I’ve got a temporary respite from workers trashing the house.  I decided that I would clean the dust, gravel and what have you from the floors, ceilings and surfaces.   I took out the other part of the pork belly from a previous post which consisted of a narrow strip of the pork belly and a portion of ribs.  I rubbed these with a package of marinade my husband found somewhere and that should have been used as a wet marinade.   McCormick’s is slightly embarrassing.  But what the hey!  I had a lot of work to do.

I also had some cucumber, fennel and a leftover frozen portion of tartiflette (scalloped potatoes with ham).

I love these oven shots

Preferring to cook, I only completed about a third of the cleaning.  But it looks pretty good. I should be finished by the weekend.

Pork Belly and Ribs with a Spicy Rub

1lb of pork belly, skin on and scored

1/2 slab of ribs

Dry spicy rub of your choice

Rub the ribs and pork belly with the spices.   Roast on a rack in a 425 degree oven for 30 minutes, reduce heat to 350 degrees and continue to roast for an hour.

Fennel and Cucumber Salad

1 cucumber, sliced thin

2 small fennel bulbs, slice thin

1/4 cup of vinegar

2-3 tbsp of sugar

Mix all ingredients and refrigerate for at least an hour.

Check out the archives for the tartiflette recipe.

Wine suggestion:   Brouilly

Pork Belly