Simon Rimmer served up a tasty roast pork belly with spring onion mash on Steph’s Packed Lunch.
The ingredients- are: 800g pork belly, cut into 75mm-100mm squares, 75g vegetable oil, 75mm piece ginger, cut into fine matchsticks, 125ml rice wine, 6tbsp light soy, 250g golden syrup / honey / light brown sugar and 4-star anise.
For the mashed potato: 600g mashed potato (using maris piper potatoes), 150g unsalted butter, 8 saffron strands, soaked in a little warm milk and 8 spring onions, finely chopped.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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