1.
Cut
veggies for salad and put them into a salad bowl
2.
Cut
the frozen pork belly into 4-5cm length and season them with S&P
3.
Heat
the pan and cook the pork in 2 mints then add a table spoonful balsamic vinegar
4. Add the pork
into 1. then mix well (can add cider vinegar or lemon juice)
In order to reduce the
amount of oil in the meal, I did not add olive oil to the salad salad, as the
fat from the pork belly was sufficient and full of flavor.
Mr. Husband just said “Oishii (delicious in Japanese)” and emptied all the dishes.
Total time was 30 mins and cost was roughly 3.40 for two people: 1.50 for two croissants,
50p for two kiwis, 80p for pork (1/3 of 2.57), 60p for frozen garden peas (1.31
for 500g)
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