SIMPLICITY
SIMPLICITY
Simplicity is non-excess. In Swedish, the word “lagom” describes something that is neither too much, nor too little, but enough. Nevertheless, although the concept describes something uncomplicated, there is, hidden in it, an unspoken complexity.
To exist, simplicity cannot lose itself in the unnecessary.
Once all the surplus is removed, there is only the essential, that in its wholeness it can shine. To create something simple, one needs special attention. Simplicity does not try to be what it is not. It is natural and genuine in its existence, it is the expression of essence.
Simplicity is non-excess. In Swedish, the word “lagom” describes something that is neither too much, nor too little, but enough. Nevertheless, although the concept describes something uncomplicated, there is, hidden in it, an unspoken complexity.
To exist, simplicity cannot lose itself in the unnecessary.
Once all the surplus is removed, there is only the essential, that in its wholeness it can shine. To create something simple, one needs special attention. Simplicity does not try to be what it is not. It is natural and genuine in its existence, it is the expression of essence.
FELIPE is a fine art and commercial photographer based in London, UK. A naturally curious person with an avid imagination, he is drawn to the stillness and depth of nature taking a lot of inspiration from its landscapes, textures, patterns and shapes and using them as a way to convey and express his internal world.
BIA is a cook based in Stockholm, Sweden. She enjoys slow cooking and the social aspect of food. For her food is meant to be appreciated as a shared experience. With her wide range of interests, spanning from martial arts to music; from travelling to writing poetry and beyond, she always finds inspiration for her recipes in the most unusual places.
ANNA is a creative director based in Stockholm, Sweden. Her socio-political awareness and interest in arts made her realise that images can change the world. With her avid curiosity, research skills and passion for visual arts, she always brings a fresh perspective to the projects she collaborates on.
PORK BELLY WITH ROASTED SWEET POTATO, CAVOLO NERO, PICKLED GINGER AND BREADCRUMBS
Serves 2 people
This recipe is part of our project A Taste of Abstract Expressionism. Bia found inspiration in the colours and freedom of brushstrokes usually associated with this art movement. She then developed a dish balancing smoky, sweet, acidic and crunchy elements.
INGREDIENTS
1. PICKLED GINGER
40 g ginger
50 ml vinegar
50g sugar
150 ml water
2. PORK BELLY
500 g pork belly
½ tbsp coriander seeds
½ tbsp fennel seeds
½ tbsp salt
½ tbsp black pepper
Coarse salt
3. SWEET POTATO
2 small sweet potatoes
Salt
Black pepper
Olive oil
4. BREADCRUMBS
1/4 day-old baguette
1/2 onion
1 garlic clove
60 g butter
Salt
5. CAVOLO NERO
2 cavolo nero leaves
Salt
Black pepper
Olive oil
METHOD
1. Peel and thinly slice the ginger. Set aside in a jar.
- In a saucepan, mix the water, sugar and vinegar and boil it until the sugar dissolves.
- Pour the liquid over the sliced ginger and close the jar with the lid. Set in the fridge for at least 2 h.
2. Preheat the oven to 150º C.
- With a paper towel dry the pork’s skin.
- With a sharp knife, use the tip to poke as many tiny holes as possible into the skin, without cutting the meat.
- In a blender, blend salt, black pepper, coriander and fennel seeds. Use the mix to season the meat side of the cut.
- Fold a piece of aluminium foil, and wrap it around the cut leaving 3 cm of foil above the skin.
- Place a grid over a baking pan. Put the meat in the centre of the grid, skin side up, cover it with coarse salt.
- Place it in the oven, on the middle rack. Roast for 2 h.
- After 2 h, remove the foil wrap and coarse salt. Dry the skin with a paper towel.
- Increase the heat to 250º C and roast the meat on the middle rack for 20 more min.
- Remove the meat from the oven and let it rest for 10 min before slicing it.
3. In a separate baking pan, roast the whole potatoes with the skin on, along with the meat for 2 h.
- Cut the potatoes in half and season with salt, pepper and some olive oil. Serve it as a jacket potato.
4. In a blender, blend the bread.
- Peel and cut the onion and garlic into small cubes.
- In a frying pan over low heat, melt the butter and cook the onion until soft. Then add the garlic and cook it for 1 min.
- Add the bread to the frying pan, and fry it until it is golden. Season with salt and pepper.
- Let it cool so it becomes crunchy.
5. Wash the cavolo nero leaves and remove the stalk.
- In a frying pan over medium heat, drizzle some olive oil and add the leaves. Sear both sides, 30 sec per side.
- Season with salt and pepper.