Five-hour roast pork belly with roast potatoes and salsa verde recipe | delicious. magazine

Name: Five-hour roast pork belly with roast potatoes and salsa verde recipe | delicious. magazine
Ingredients: 2 tbsp sea salt; 8 garlic cloves, smashed with the back of a knife; 4 tbsp smoked paprika; 60ml vegetable oil; 2 lemons, halved lengthways and thickly sliced; 3.5-4kg British free-range pork belly, bone in, skin on, scored in a small diamond pattern (ask your butcher to do this); 2kg potatoes, peeled and quartered; For the salsa verde; Bunch fresh flatleaf parsley leaves; Large handful fresh basil leaves; 2 garlic cloves; 1 large free-range hard-boiled egg; Handful fresh white breadcrumbs; 1 tbsp white wine vinegar; 1 tbsp capers in brine, rinsed and patted dry; 50ml olive oil

www.deliciousmagazine.co.uk

John Torode's signature five-hour pork belly recipe is well worth the wait and the roast potatoes cooked in pork fat are quite simply to-die-for.

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Ingredients

2 tbsp sea salt
8 garlic cloves, smashed with the back of a knife
4 tbsp smoked paprika
60ml vegetable oil
2 lemons, halved lengthways and thickly sliced
3.5-4kg British free-range pork belly, bone in, skin on, scored in a small diamond pattern (ask your butcher to do this)
2kg potatoes, peeled and quartered
For the salsa verde
Bunch fresh flatleaf parsley leaves
Large handful fresh basil leaves
2 garlic cloves
1 large free-range hard-boiled egg
Handful fresh white breadcrumbs
1 tbsp white wine vinegar
1 tbsp capers in brine, rinsed and patted dry
50ml olive oil