Slow-roasted pork belly with salsa verde | Sainsbury`s Magazine

Ingredients

• 2kg pork belly
• 2 onions, peeled and finely sliced
• a small handful of rosemary
• a small handful of thyme
• 200ml dry cider or white wine
• 300ml chicken stock or water
• a big handful of parsley leaves
• 1 tsp finely chopped rosemary
• a small handful of mint leaves
• 1 garlic clove, peeled and roughly chopped
• 2 tbsp capers
• 12 anchovy fillets
• 1 tbsp Dijon mustard
• juice of 1 lemon
• 100ml olive oil