Trippin' with rhubarb

So after a long day at work with yet another blinding headache and searing nausea, I suspect I had a moment of madness. I decided to go back to my cooking obsession to ease my aching head. Ribena has been talking recently about a desire to grow rhubarb and i got to thinking what use it could be other than the old school canteen staple - crumble. So in the end, this is what i came up with;

Pork Belly with Rhubarb

Serves 1 (Generously)

Handful of fresh sage
2 cloves of garlic
Olive Oil
Sesame Oil
230g (Aprox.) cut of boneless Pork belly
Lemon pepper
1/2tsp Harissa (As a small side note i would suggest that the quantity of harissa should be judged dependant on the strength of your harissa as this can vary immensely.)
All spice
150g (Aprox.) Rhubarb

Crush a little over half the sage in the pestle and mortar then add the garlic and pound together. Add 2tbsp of the olive oil and 1tbp of the sesame oil along with the harissa, a crunch of salt and black pepper and a healthy sprinkle of lemon pepper. Marinade the pork in this mix for about an hour.
Cut the rhubarb into inch long chunks and group onto the base of an oven proof dish, preferably not a metal one so as to avoid the metal-melting properties of rhubarb. Cover the rhubarb with the pork - tucking the edges of the meat around the vegtable. Scatter any remaining marinade onto the meat and toss over the remaining sage leaves. Drizzle a little olive oil, crunch on some black pepper and add a liberal sprinkle of all spice. Cover with grease proof paper (and a lid if your dish has one) and place into a preheated oven at 220 C for 15 minites. Then remove the lid and greaseproof paper and cook for another 30 minites; watching carefully as the sugar from the rhubarb should caramalise but dont let it burn.

I served this with quinoa (tossed in a touch of maple syrup and harissa), pak choi and roasted baby plum tomartoes. A decided success - i was expecting it to not work or be sour due to the rhubarb but it was wonderful.