Leftover Love – Belly Pork and Black Pudding

Probably the first thing that got me reading Nigel Slater was his near-obscene love of leftovers. For a while now he’s championed the treats that can be conjured up with a simple fridge-raid, and I can’t agree more. There’s something challenging about looking at a piece of meat and mentally coming up with two – maybe three – dishes to come from it. It’s not even about being frugal, despite what the press might say. It’s about using everything to the max, and having a well-stocked storecupboard to help along the way.

Take Belly Pork, for example. You really can’t go wrong with a slice of Belly Pork; a perfect meat for leftovers if there ever was one. Lunch consisted of a rubbed-with-paprika-and-rosemary slice, sliced again and served with potatoes and some Black Pudding. Just something for one; four hours really low in the oven with a little water and then 30 minutes high at the end to crisp up. But on Monday those cold slices did me proud.

I make this all the time; there’s something not quite right about it unless you use leftover Pork. I guess it’s inspired by the Morcilla and Rice dishes that are so popular in Spain; it’s easy to make and mega, mega tasty. Cook up some Rice, drain and leave to cool. Slice off the outer skin, then cube your Belly Pork. If you have leftover Black Pudding, as I did, then cube that – otherwise just cook some off.

In a dry, hot pan, saute your pork. You’ll find that the fat will be enough to cook it, so don’t add more oil or fat unless you really need to. Add the Black Pudding and crisp up. Finally, add the rice. Once you get the rice coated in all the Porky, Black Pudding-y goodness, season with a pinch of Mild Chilli Powder and Smoked Paprika.

Liberally douse the Rice with Green Tabasco Sauce (Essential for this, I’d say) and enjoy. The contrast in flavour is what makes this so toe-curlingly good; the crispy, peppery Pudding, the sweet Pork and the vinegary-citrus hit of the Tabasco. It’s one of those dishes you wish you made more of once you’ve snaffled it all.

Maybe the Spanish theme got me in the mind of a cold Cruzcampo (my favourite mainstream Spanish Beer) to round things off. But, alas, I didn’t have any. What I did have, however, was an Organic Lager (4.5%abv) from Laverstoke Park; which I bought purely on a whim on account of its cute label. Upon further reading, Laverstoke Park are Organic heavy-hitters; they do an ale, too, brewed with all with their own ingredients (For you fact-fans, a little digging revealed it to be owned by one-time petrolhead Jody Sheckter). To be honest, It really wasn’t bad at all –  some creamy malt on the nose, with a nice firm, biscuity body. The finish is as clean as you’d like, and slightly sweet, with a slightly flinty/lemony edge. I’d quite happily drink more of it – although this time I might remember to take a picture of it! Apologies for the standard web-capture.

So there you go. One of my favourite Leftover feasts. What are yours?

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About leighgoodstuff

Blog: https://goodfoodgoodbeer.wordpress.com/ I'm Leigh Linley; born and bred in Leeds, and writing about it since 2005. TGS exists solely to highlight the great beers that are out there; brewed with passion by Craft Brewers around the World. I also edit the 'Tavern Tales' section of Culture Vulture, which looks at Pubs and Pub Life rather than the beer in the glass.

Posted on 12/08/2011, in Uncategorized and tagged , , , , , . Bookmark the permalink. 9 Comments.

  1. An obvious point to make, but I never have any leftover belly pork…

  2. I think Laverstoke park have their beers contract brewed by another south hampshire brewery, I forget which.

  3. A second obvious point to make, but I never have any leftover black pudding.. 😉 That aside, this sounds delicious! An absolutely perfect lunch if I ever heard of one, and one I will definitely try when I next make belly pork. 🙂 Your beer pairing sounds spot on as usual, by the way. Oh, and out of curiosity, what brand of black pudding do you use? I’ve had two recently, the first being whichever one is sold in waitrose deli counter (didn’t have a brand on it) which I’d give a solid 6.5/10 – the second was Stornoway, which is a definite 9 – absolutely delicious.

    • Hi mate – in this case, the Black Pudding was from a company called Blue Pig; they are local and I pick up thier delicious pudding at our local monthly deli market. I do however, eat what I can get my hands on – but not the really cheap/nasty stuff.

  4. Good post Leigh…although I do have one gripe…I always seem to read your blogs at my most hungry! please could you be more considerate and put a Not Safe for Hungry People (NSHP) warning so that I can look away at the appropriate moments! 🙂 In all seriousness though, I’m looking fwd to having more time to try some of your food/beer suggestions. Cheers, David

  5. That’s a great idea for left over pork. I always get bogged down with cold slices of roast pork for days after the main event, but this I will have to try. My favourite cut for leftovers is slow cooked lamb shoulder; you can make a lemony mint and lamb couscous salad the next day and a curry the day after. It’s an incredibly versatile cut of meat.

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