I got hands on ultra-fresh and beautiful pork belly lately and decided to make cured an smoked bacon again. Didn’t do that for what feels like an eternity and I’m really up for it. I have time at the moment and I can do everything the most relaxed way – finally some cooking fun again 🙂
I craved this so much lately that I just couldn’t help it anymore and made it again yesterday. So without much talking around here’s the recipe – it takes time, but it is easy, beginner friendly and entirely rewarding. (The above image was taken just before the final roast.)
I was about 17 years old when I was part of a school student exchange with france. With our hardly manageable and ill-fitted school-french me and my fellow classmates found ourselves being caught in a school (un “collège”) downtown in the city of Marseille (de – en – fr) – and confronted with a very special local dialect 🙂
I found a bottle of Marsala wine in the basement, long forgotten and once used for cooking that I just had to make use of. Marsala is an italian special origin type of sweet wine that I mostly know for it’s use in cooking – and it makes for a very pleasant and delicious flavour.
Since I was finally (st)able enough again – *sigh* – to be somewhat productive and contribute something for the family, here’s yesterday’s dinner. The ingredients list makes it look far more complicated than it actually is.