My husband rarely makes suggestions for what he would like to eat. If I ask him what he would like for dinner he invariably says, “Oh, you know, turkey scallopini." So when he sends me a link for a recipe for something specific he would like to eat, I always make it. And when that link is to a Nigel Slater recipe, so much the better. I love the way Slater thinks and writes about food. A few good ingredients, cooked in a simple way makes for a delicious and healthy way to eat.
 
I had to wait a few weeks to make this recipe because we've had such a cold spring that our asparagus crop was quite late this year. But it was worth the wait. This was a wonderful dish to eat, with the pork belly meltingly soft and a tiny bit of crunch from the asparagus. I couldn't get any arugula, so I substituted spinach. I served it over rice, but Chinese noodles would work too. I really enjoyed this, and it was very easy to make. It's a recipe that I'll put into my regular spring repertoire.
 
This recipe is from The Guardian, Sunday May 11, 2014.

Prep time: Prep time: 10 minutes 

Total time: 45 minutes 

Yield: Serves 2 to 3

 
Asparagus, Pork and Arugula

Ingredients

  • 1 lb. pork belly or shoulder, cubed
  • 1/2 lb. asparagus, woody bottom of the stems removed
  • 2-3 tbsp. butter
  • 1/2 bunch arugula, finely chopped
Cooking directions
  1. Over a moderate heat, lightly brown the pork in a wide, high-sided pan, letting it cook in its own fat. If the meat is very lean, use a couple of tablespoons of oil. Cover with a lid, slightly ajar to allow the steam to escape, and continue cooking, in its own fat, for 20 minutes or until it is starting to become tender.
  2. Trim the asparagus, then chop into small pieces about 1 cm in length, and add to the pork with the butter. Continue cooking for 6-10 minutes, regularly spooning the butter over the pork and asparagus.
  3. Remove and discard any tough stalks from the arugula leaves, then finely chop the leaves and stir them into the asparagus and pork.