Roasted Pork Belly with Italian Salsa Verde - Healthy Living
To cure your pork belly, score the fat side of the belly in a crosshatch diamond pattern. Season liberally with salt and pepper. Place belly in a zip
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Cooking tools:
- Cast iron skillet
- Microplane
- Chef's knife
- Cutting board
- Oven
- Refrigerator
- Measuring spoon
- Mixing bowl
- Zip-top bag
- Colander
- Spoon
Ingredients
- 2 lb piece pork belly
- 1 Tbsp finely chopped flat-leaf parsley
- 1 tsp tarragon
- 1 tsp capers, drained, rinsed, and finely chopped
- 1 shallot, finely diced
- Zest of 1 lemon
- 1 Tbsp olive oil
- Kosher salt
- freshly ground black pepper
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