Pork belly with roast peaches, chard and mustard vinaigrette recipe

Name: Pork belly with roast peaches, chard and mustard vinaigrette recipe
Ingredients: 1.5kg British free-range pork belly on the bone, skin scored (ask your butcher to do this); Sea salt flakes; 1 carrot, halved lengthways; 4 garlic cloves, bruised with the flat blade of a knife; 1 onion, peeled and quartered; 1 leek, halved lengthways; 1 tsp fennel seeds, lightly bruised in a pestle and mortar; 1 fresh thyme sprig; 1 fresh tarragon sprig; 300ml cider, plus extra to top up; 4 peaches, stoned and quartered; 500g rainbow chard; 1 tbsp wholegrain mustard; 1 tbsp cider vinegar; 1 tbsp apple balsamic vinegar (or good quality balsamic); ½ tbsp runny honey; 3 tbsp extra-virgin rapeseed oil

www.deliciousmagazine.co.uk

Crunchy crackling on the outside, tender slow-cooked pork on the inside, plus sweet roasted peaches and rainbow chard…This is a roast to look forward to.

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

1.5kg British free-range pork belly on the bone, skin scored (ask your butcher to do this)
Sea salt flakes
1 carrot, halved lengthways
4 garlic cloves, bruised with the flat blade of a knife
1 onion, peeled and quartered
1 leek, halved lengthways
1 tsp fennel seeds, lightly bruised in a pestle and mortar
1 fresh thyme sprig
1 fresh tarragon sprig
300ml cider, plus extra to top up
4 peaches, stoned and quartered
500g rainbow chard
1 tbsp wholegrain mustard
1 tbsp cider vinegar
1 tbsp apple balsamic vinegar (or good quality balsamic)
½ tbsp runny honey
3 tbsp extra-virgin rapeseed oil