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as the prophet childish gambino once said “dont be mad cause im doing me better than u doing u”

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le Métro

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Filed under:   Same   elaine benes


girls who can run in heels should be feared

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Good morning ☀️

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Crispy Pork Belly with Roast Potatoes and Salad Greens
Serves 2500g of pork belly, skin scored with a sharp blade1 teaspoon of fennel seeds, lightly toasted and crushed1 large onion, sliced in 1cm thick discs700g of rooster potatoes, cut into cubesA good handful of herbs, oregano, thyme, rosemary4 cloves of garlic, in their skin2 tablespoons of rapeseed oil2 large handfuls of salad leaves1 tablespoon of extra virgin olive oil1 teaspoon of white wine vinegar or lemon juiceSea salt and ground black pepper
Preheat the oven to 220˚C.
Place the slices of onion on the base of roasting tin.  Pat the pork belly dry with kitchen paper and rub all over with a generous amount of salt and the fennel seeds.
Arrange the potaotes and garlic cloves around the meat and drizzle with rapeseed oil to coat.
Place in the oven and cook for 20 minutes before turning the heat down to 180˚C and continueing to cook for a further 2 hours, until the meat is tender and the skin crisp.
Mix the olive oil and vinegar in a bowl and season with sea salt and ground black pepper.  Taste and adjust accordingly.
Toss the salad leaves in the dressing just before you are ready to serve.
When the pork belly is cooked remove from the tin with the onions and slice into 1cm pieces.  Toss the potatoes in the fresh herbs.
Serve the pork belly slices with the onions, roast potatoes and dressed salad leaves.

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André Barbe

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Cookie Thumper! - Die Antwoord


Filed under:   Die Antwood   Cookie Thumper!   Donker Mag   Music


Alexis Beuclair

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