Tasty Tuesday: Pork Belly Crackling with Red Cabbage and Potatoes 

The reason I preferred to eat in the main dining room while on cruise was the portion size of the food served. The portions were just right, neither too little nor too much. My hubby and sisters-in-law are of the same opinion.

One of the most memorable entrées that I chose was the Pork Belly Crackling with Red Cabbage and Potatoes.

  
The meat of the pork was ‘melt in your mouth’ tender and the sauce was tasty. The red cabbage added a sweet and tangy flavor to the dish. The boiled potatoes completed the dish. The one thing that was disappointing though was that the pork skin was not crispy as one would expect from a crackling pork. The skin was hard! I attempted a bite and stopped for fear of breaking a tooth. Whoever prepared the crackling could learn a tip or two from the lechon (roast whole pig) makers from the Philippines. The skin should be yummy and crispy. However, since the meat was good, the dish was not ruined. It’s still one of my favorite dishes on board ms Amsterdam.

 

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4 thoughts on “Tasty Tuesday: Pork Belly Crackling with Red Cabbage and Potatoes 

  1. This morning, my son and I attended the opening of the 1st Pork and Egg Festival at Megatrade Hall. Lechon from Cebu…wow…love the free taste and the organic eggs are larger than the usual ones they sell in the market. This dish looks yummy and I think you are right, it could have been better if the pork skin was a little crunchy to the bite, no?

    Liked by 1 person

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