Ahhh… digging through the fridge and finding yummy things to throw together and grub on. Actually, it wasn’t bad at all and I used only a few ingredients:

3 slices of pork belly
2 shallots
2 cloves of garlic
1 pkg. button mushrooms
200 ml heavy cream
Some thyme
1 cup of white wine
Worcestershire sauce
Salt and pepper


How to throw this together:

Chop the shallots and garlic and slice the mushrooms.

Heat a pan over high heat and brown the pork belly slices nice and crispy, then set aside.

In the resulting fat, cook the sliced mushrooms, reducing the heat to medium high. Let them cook thoroughly, first having them loose some moisture and then crisping up a little. Finally season with salt and pepper and set aside too.

Add in the shallots and garlic (use an additional knob of butter if needed) and let become translucent, then transfer the mushrooms back into the pan. Deglace the pan with the white wine and let reduce almost completely.

Pour in the cream, stir well and season with thyme, w’sauce and salt and pepper to taste. Finally put the pork belly back into the pan, let it heat up again and plate up.