Slow-roasted pork belly with salsa verde
Make the salsa verde up to a day ahead. Salt the pork 4½ hours before you want to eat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Roasting pan
- Baking dish
- Blender
- Food processor
- Mixing bowl
- Spoon
- Airtight container
- Plastic wrap
- Tongs
- Plate
- Serving platter
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
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