{"id":1240,"date":"2010-05-27T12:33:23","date_gmt":"2010-05-27T12:33:23","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1240"},"modified":"2010-05-27T12:33:23","modified_gmt":"2010-05-27T12:33:23","slug":"recipe-spare-ribs-and-pork-belly-love","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/05\/27\/recipe-spare-ribs-and-pork-belly-love\/","title":{"rendered":"Recipe | Spare ribs and pork belly love"},"content":{"rendered":"
<\/a>Back in the days when I worked at O’Shea’s increasingly hallowed butcher’s shop<\/a> (look closely and you’ll see me) I used to roast the pork for their legendary<\/a> pork belly baguette. The queue would sometimes stretch out the door, so popular were these sandwiches, and it soon became clear that roasting the whole pork belly with the bones in slowed down the process of pulling the meat apart somewhat. I started removing the ribs and roasting them separately in five spice and soy, to give to customers in the afternoon.<\/p>\n Today I have an entire pork belly to myself, from the hugely accommodating and tireless Marky Market<\/a>. It’s for tonight’s supper club, which has a vague Mexican theme. The belly has been skinned and boned and is now marinating in coriander with lemon and lime zest and olive oil. It will be served with black-eyed beans and a coriander, lime, chilli and hazlenut salsa. The skin was chopped up and made into pork scratchings:<\/p>\n