I had a lovely Persian meal at a friend’s place tonight, but I prepped a meal for later this week before going out. I was thinking about Persian flavours, but I’m not really familiar with that style of cooking yet so it was a bit all over the place. I made a piece of pork belly in a cast-iron Dutch oven. Carrots, cauliflower stalks, onions, chopped garlic, yellow mustard seed, ground coriander, coarse salt, chili pepper, kaffir lime leaves, and figs. Cooked covered for a couple of hours at 300. Everything seems to have melted together nicely, with rich sweet figs and soft onions. I’ll heat it up later this week, with a little finishing broil of the pork belly.