Roast Pork Belly with Apple Sauce

The best indirect present I have ever received was when our good friend Megan bought Chris a copy of The River Cottage Meat Book. Beautiful, wonderful, meaty goodness in book form.


This book immediately changed our lives. At the time, I had my full-time day job, part-time grad school, and a Sunday job at a horse farm. Needless to say, most of the cooking quickly fell to Chris. This wonderfully informative book has saved us both from endless nights of spaghetti and burritos (though there are still plenty of those too). You can't imagine the joy of coming home to a roast leg of lamb with garlic and rosemary after you've been trudging through half-frozen slush and poop at a horse farm for 9 hours.


Now that grad school has started back up for the semester, I will probably post less recipes and do more chronicling of Chris' skillful meat cookery until the homework load slopes off. This was Chris' first attempt at cooking pork belly, as well as apple sauce. I think the pictures speak volumes about its deliciousness. It was incredible. We will not be eating it all that frequently, since we wish to live beyond 35, but man, was it worth it.