Oh, come on. There are a lot of vegetables on this plate, including a couple of cloves of unpeeled garlic, roasted along with everything else. I'm going to roast garlic cloves every time the oven is on; what a great mouthful.
OK, yes, there is a little bit of meat. Pork. Pork belly, to be specific, which means there is a little bit of fat, too.
A few weeks ago I had bought a couple of pork bellies to cure for bacon. As time went on, the desire kind of waned. Cranky got nervous about those unused animal slabs, and pushed for a resolution. Throw them away or, or.
Wait! Didn't we just watch Jamie Oliver roasting a thwack of meat the other day? And wouldn't that technique work here? We Googled pork belly, and Jamie Oliver's roasting technique was the first hit. Bingo.
It was dead simple. Put some veg in the roasting pan, and top them with the scored meat. Cook, cook, cook. (Basically, ignore.) Come back when your kitchen smells wicked, and dinner is ready. Crisp, juicy, smoky (had to air out the house).
Lucky I'm not 100% vegetarian.