A fun way to serve leftover roast meat, especially when paired with a zingy slaw
If, like me, you love your leftovers, Sunday is the perfect day to cook a feast large enough to make extra food for the week ahead. Thick end of pork belly is one of my family’s favourite roasting joints, with a strong ratio of crackling to meat; the meat itself is super-rich and fatty, so even a small portion satiates. The leftovers are delicious cold, and even just a couple of tablespoons can be turned into fancy sliders. If you are lucky enough to have any crackling left over, too, chop it up finely and turn that crisp goodness through the pulled meat.
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