I’ve got pooooork, it’s marinating… You’d better shape up, ‘cos I need some pork… that can keep me satisfied…
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Grease IS the word, and one of our favourite shows to adapt into pun recipes (check out Georgina’s hilarious There Are Wurst Things I Could Fondue, the nutritious Whey Go Together or my, erm, experimental Beauty School Dropscones) – and there is so much scope in many of the other songs, so this will not be the last one!
You’re The One That I Want is one of the highlights of the Grease movie and is the finale where Danny and Sandy drive off into the sky (by the way, have you seen the recent fan theory that Sandy didn’t just “nearly” drown during Summer Lovin’ but was dead all along and they are heading to heaven?) Along with the title song, Grease, and Hopelessly Devoted To You, You’re The One That I Want was written especially for the film version, displacing the show’s original finale, We Go Together. These songs have been incorporated into some of the more recent revivals, in particular the very successful 1993/2007 West End version and, in 2016, NBC’s Grease:Live.
How to celebrate such a hit song? How about some slow-roast pork belly that you just can’t keep your hands off… with some middle eastern Za’atar for extra pun points, and served with some boulangère potatoes. Roasted together, the delicious juices will seep straight into the melt-in-your-mouth potatoes.
Za’atar is a herb and spice blend of sumac, sesame seeds, a wild thyme and salt, and is great with grilled meats or, if mixed with olive oil, as a condiment. I bought a commercially available blend, but you can find plenty of recipes on line to put your own version together. Here, I’ve used the za’atar as a marinade. On reflection, it’s a shame that I didn’t work any…
Ooh, ooh, ooh, HONEY!
…into the recipe… next time!
Blend the za’atar with some olive oil, salt and a grated garlic clove. Hopefully, your pork belly will have had the skin scored for you by the butcher, but if not, I find a serrated knife does the job well. Rub the za’atar paste into the scored fatty skin and all over the pork. Leave to marinate in the fridge …
I’ve got chills….
…for at least an hour, or longer if possible.
Layer some thinly-sliced potatoes and red onion in a suitably greased (it’s the word) oven-proof dish and add the stock (I used beef stock made up from a concentrate rather than a cube (if you look at the ingredient list, you’ll see why… but use whatever flavour and source of stock you prefer).
Put your pork on top and roast at 140C (fan oven) for 90mins to 2hrs, until the pork has cooked and the skin has crisped up (you may want to whack up the temperature for the last 20 mins or so if this isn’t happening, but perhaps remove the potatoes first so they don’t scorch).
Chop up some mint sprigs and a scallion (or, as we like to say in the Mother Country, a spring onion) and scatter over the pork. Serve with the boulangere potatoes and, if liked, some plain yoghurt mixed with a little more mint. You could also add some za’atar mixed with oil as an extra condiment – there are, after all, worse things you could do.