Besides doubling all of the rub ingredients to accommodate the larger piece of pork belly, I made a few substitutions in the Saveur recipe: I used dark muscovado sugar in place of white sugar, I used a mix of four peppercorns including pink peppercorns, and I used
dried sage instead of dried rosemary.
Not exact matches
Would it be alright to use ground
sage instead of
dry rubbed?
The best thing I tried was the pumpkin,
sage and pecan ravioli with a white bean sauce (although I used a regular homemade pasta recipe
instead of her eggless version with
dried red chiles — but that could be interesting, too.)
I added extra garlic,
dried cranberries in place of raisins, cooked the lentils with bay leaf in the water, and used
sage instead of thyme in the loaf.
If you don't find fresh or
dry summer savory where you live, you could simply use thyme,
sage or any of your favourite herbs
instead.