What would you do with these ingredients for maximum deliciousness?
I fried up some belly strips. Piled up a big mound of spinach in the rendered fat and salted it to draw out the moisture. Cooked down to nothing. By this time I’d scarfed down the pork belly - nice and crunchy. So I crisped up some pulled pork and combined it with spinach and hot sauce and pine nuts to make a “salad”.
Next time: will use vinegar and mustard to help brighten and thicken up the pan sauce.