Pork and the crazy of our president

So a couple of days ago these things were in the news…

Like many of her fellow experts in pandemic response, Rivers has watched with growing dismay as the Trump administration and its governor outriders have missed multiple opportunities to contain the virus. – from the guardian.. another, and very well written examination of the insanity that is this country at this time.

It goes on “Complacency sums up Trump’s helmsmanship as he sails directly into the eye of the storm. From the day that the first Covid case was recorded in the US on 20 January, the president has been slow to respond to the threat, has put his re-election hopes and reopening the economy ahead of public safety, and has repeatedly ignored scientific warnings in favor of his own fatally flawed instincts.”

I decided to make this,

so a couple of days ago I bought this

and I just finished poking holes in my pork skin and the pork is now in the oven roasting away for two hours.

Now that I have cleaned up and pounded some chicken cutlets for dinner I find myself doing that doom scrolling… and today it seems finally the press is reporting that the president is irrelevant.

and this isnt the first time. Back in March “Trump is incapable of mastering any level of detail or accurately conveying it to the public. He either cannot remember, or never understood, what he is supposed to roll out and instead often chooses to make himself look better. His penchant for ad-libbing (as he did with disastrous result during his Oval Office speech Thursday night) causes more chaos and confusion.”

And today I made this

And today I read this, A president ignored

“More than 3½ years into his presidency, Trump increasingly finds himself minimized and ignored — as many of his more outlandish or false statements are briefly considered and then, just as quickly, dismissed. The slide into partial irrelevance could make it even more difficult for Trump as he seeks reelection as the nation’s leader amid a pandemic and economic collapse.”

Chinese Crispy Roast Pork

 Print This Serves: 4


1kg piece pork belly, skin on 

1 tsp Chinese 5-spice 

fine salt e.g. table salt or kosher salt 

And now trump wants to be added onto Mount Rushmore….As the 4 actions he signed amount to nothing more than a lot of bluster.

Everyone is busy trying to create a Potemkin village for him every day,” said a senior administration official involved in the pandemic response. “You’re not supposed to see this behavior in liberal democracies that are founded on principles of rule of law. Everyone bends over backwards to create this Potemkin village for him and for his inner circle.”

Trump is “just not oriented towards things that even in the short term look like they’re involving something that’s hard or negative or that involves sacrifice or pain,” added a former senior administration official.


Preheat oven to 150°C/300°F.

Use paper towels to completely dry off the skin of the pork belly. 

Use the toothpicks to poke as many holes as possible into the skin of the pork belly. As the toothpicks go blunt, replace and use new ones. 

Rub the meat side of the pork belly with the Chinese 5-spice and a little sprinkle of salt. Use paper towels to rub the spices off the top of the pork skin. 

Fold a long piece of foil (or two pieces) so that you can form a wrap around the pork belly with about a 3cm height of foil above the pork belly. Now pour the salt over the skin so that it completely covers the whole top of the pork belly. 

Carefully transfer the salt-covered pork to a baking rack placed on a baking tray. Roast for 2 hours. 

Remove the pork from the oven. Turn the oven up to 250C/480F. 

Remove the foil and the salt crust from the pork. Brush all the salt off the whole piece of pork. Dry the pork skin with paper towel. Place the pork back on the baking rack and roast for another 15-20 minutes or until the pork skin is completely puffed and crispy. 

Remove the pork from the oven and rest for 10 minutes before cutting into bite-sized pieces. Serve with hoisin sauce and mustard for dipping. 

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