STICKY PORK WITH WRAPS SIDES AND SAUCES

This is a simple way of cooking pork and is very appealing to young children. It looks much more complicated than it is.As I cooked today I was kept amused by the antics of our resident parakettes,the photograph is of one of last years youngsters,now full grown and very,very cheeky.

                               FOR THE STICKY PORK

2lb pork belly

Marinade

3 tablespoons of honey

3 cloves of garlic crushed

3 tablespoons of soy sauce

pepper and salt

I pinch of dried chilli if you like heat.

Mix all the marinade ingredients in a bowl then place the pork in the marinade,coat well and the refrigerate for three hours.

Remove the pork from the marinade and roast uncovered in at 185oC for one and a half hours (basting with more of the marinade from time to time)by which time it should be cooked. If not give it another fifteen minutes and check again.

FOR THE TABULAH

4oz Bulgar wheat

tablespoon of olive oil

2oz pine nuts

1 dessert spoon of poppy seeds

2 oz sun-dried tomato chopped

2 oz roasted red pepper chopped

half pint of chicken stock

salt and pepper

a good hand full of fresh parsley chopped.

Heat the oil in a pan then add the Bulgar wheat and the pine nuts,stir until the oil froths a little and the, add the poppy seeds,continue to cook for 1 minute more.

Stir in the tomatoes and the peppers then pour on the chicken stock and season. Bring to the boil then remove from the heat and cover with a tight lid and leave.

The Bulgar wheat should cook in the residual heat and is lovely eaten cold. If you wish you can reheat Bulgar wheat by adding a little more water or stock and heating gently.

Tomato sauce

1 can chopped tomatoes

2 tablespoons tomato purree

half an onion finely chopped

pinch of dried rosemary or a teaspoon of fresh rosemary chopped

1 tablespoon olive oil

1 teaspoon sugar

pinch of salt

fresh ground pepper to taste

heat the oil in a small saucepan and add the onion,fry with a pinch of salt until softened. Add all the other ingredients and bring to the boil. Reduce the heat and simmer for twenty minutes until reduced by about a third. |Serve hot or cold.

Creamy cucumber relish

half a cucumber

medium sized pot of crème fraiche

salt

chop the cucumber in to small cubes, sprinkle on the salt and leave for a few minutes.

Drain of the liquid then stir in the crème fraich. Serve chilled

The addition of a dish of shredded spring onions and shredded crisp lettuce are a must, side dishes of black olives and coleslaw may be added if liked.

Serve with flour tortillas,buck wheat pancakes. Pitta pockets ,whatever suits your family the best.