Orc's Desire -- Pork belly braised with Chrysanthemum coronarium

Our Valentine's Day dinner turned out to be great -- both in taste and in terms of ease of cooking. The main dish was done mostly by a slow cooker, while both of us were at work.

The pork belly turned out tender, and the crackling very crispy. I simply could not find a single thing to complain about.

The simple dish required one simple marinade, which took one minute to throw together:

and another good 5 minutes to grind up:

(Isn't this a lovely set of mortar and pestle by the way? Loving D's birthday present :D)
Once we have the marinade, rub it on top of the pork belly overnight in the fridge so that the flavors have enough time to develop.

On the next day, layer two carrots, one onion, one celery stick, and one leak in the slow cooker.

Lay the marinated pork belly on top:

Cook on low for 8 hours, take out the meat and put in a baking dish. Bake at 400C for about 15 minutes to crisp up the skin.

Meanwhile, add the vegetables you like to the crock pot and cook on low for another is 30 mintues. This is what I picked. In Europe it is mostly kept for blossom but in Asia people treat it as a food source. 

After 30 minutes of cooking the leaves became tender. 

 

I apologize for the pictures. Food porn doesn't work with iPhone and dim lights...

Enjoy the vegetables with a good piece of tender pork belly (and crispy skin)!