I simply love laver (Porphyra spp.)! It seems to go so well with so many different ingredients, you just need to play and experiment.
With wild food now a household name, you could be forgiven for thinking only Michelin chefs can produce delicious nosh.
That’s not the point, wild food is for everyone, and posh chefs be damned, wild food tastes so good because it doesn’t actually require a vast knowledge of cooking, techniques etc., as this simple laver recipe proves.
I have the attitude to the cooking of, “Well just throw it in and see what turns out”. In most cases, this works wonderfully. So don’t be shy, head down to the beach and grab some laver, and play, play, play.
Ingredients
- 4 pork shoulder steaks
- 50g dried laver
- 15 garlic cloves (chopped)
- 3 large potatoes (chopped)
- 500g passata di pomodoro
Method
- Heat slow cooker until hot, while it is heating up fry the pork steaks until browned, then add in the chopped garlic and fry for another 30 seconds.
- Put the pork steaks on the bottom of the slow cooker, then the garlic. And finally top with the potatoes, then pour over the pomodoro.
- Next crumble the laver seaweed on top.
- Cook on low for 6-7 hours, stirring occasionally. You might need to add a small amount of water if too thick, it depends on the quality of the pomodoro you buy.
Serves: 3