Five-hour roast pork belly with roast potatoes and salsa verde recipe

Name: Five-hour roast pork belly with roast potatoes and salsa verde recipe
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; 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.

View full recipe on www.deliciousmagazine.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Food processor
Mortar and pestle
Roasting pan
Baking sheet
Oven
Mixing bowl
Chef's knife
Cutting board
Parchment paper
Aluminum foil
Refrigerator
Measuring spoon
Measuring cup
Peeler

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
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