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(Image is mine)
Pork belly is my new favorite meat to work with. It`s a very inexpensive cut of pork that is versatile. It is savory and has a lot of fat so it`s best to eat it once in a while. It`s similar to a pork chop however the longer you cook it the more tender it becomes which is the opposite effect with a chop.
I cooked the pork in olive oil on medium high heat. I added lemon, salt, fresh garlic, white wine and simmered for about 40 minutes. I added butter and garlic to another pan and fried the mushrooms. I then added cream, salt and lemon zest to form the sauce. The cauliflower and zucchini was kept simple pan fried with just a little salt. I didn`t cook them for long so that they would keep their crunch.