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
- 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
- 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.
- 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.
- Remove and discard any tough stalks from the arugula leaves, then finely chop the leaves and stir them into the asparagus and pork.