A flavourful recipe by Our Growing Paynes that highlights the pork belly with a mustard garlic sauce.
Preheat the oven on convection/fan to 425F/220C.
Score the pork belly with a diamond pattern through the fat but not the meat. Season with sea salt and ground black pepper. Rub brown mustard all over the meat. Place in a baking dish and roast uncovered for up to 30 minutes. Keep an eye on it! You want to crisp the skin but not burn it.
Reduce the heat to 300F/150C on regular bake.
Take the pork belly drippings and add to the skillet. Heat up. Finely chop the small onion and sautè in the skillet. Finely chop the garlic and add that to the skillet. While the onion is becoming translucent chop up the mushrooms and sauté.
Once the mushrooms begin to brown add the bouillon, brandy and mustard. Stir well and let simmer.
Cook the quinoa according to the instructions.
Add lettuce greens to the plate, top with quinoa, pork belly, and the sauce.