Driving through France on our little road trip we bought a few foodie souvenirs to remind us of Bordeaux. Some delicious wines, a piece of deliciously pungent cheese which we ate as part of a picnic and some wonderful cured pork belly. It was sold in a market from a butcher’s stall and was in the section with the salamis and cured meats. My French is a little rusty now but I think the lady who ran the stall was telling me that they cured it themselves and sold two versions – one smoked and one salted and peppered. Of course, we bought both!
After leaving Bordeaux we stopped off for breakfast in Biarritz – it’s somewhere I had often hoped to visit and imagined the glamour of bygone days. It really was a quick pit stop but enough time to enjoy the beautiful coastal views and breakfast!
Back to the Pork Belly….It’s delicious cut into tiny pieces and enjoyed as a nibble with a glass of ice cold rosé wine. It’s equally wonderful when heated, in the same way you would use lardons. I made a quick, fresh tasting pasta sauce to bring out the smokey flavour of this wonderful cut of meat and if you ever come across it…do buy some!
Pasta Sauce to serve 2 people
- 2 cloves of garlic, crushed
- 4 ripe tomatoes cut into small pieces (save the juices too)
- 2 heaped teaspoons of tomato purée
- About half a cup of chopped smoked pork belly (or use bacon or lardons)
- Half a cup of chopped black olives
- A good splash of white wine
- Salt and pepper
- Olive oil
Put the water for your pasta on to boil and then start your sauce. Gently fry the garlic for a minute or two, until it starts to soften then add the tomatoes with their juices and cook for a couple of minutes until they start to break down. By now it’s probably time to put your pasta into the water, so go ahead, the rest of the sauce doesn’t take long.
Add the rest of the ingredients and continue to simmer while the pasta cooks. Check and adjust the seasoning, drain the pasta and add the pasta to the sauce. Pour yourself a glass of wine and enjoy your speedy and delicious meal.