Slow-roasted pork belly & chicory recipe | Good Food
A relaxed roast to feed a crowd - the tender chicory and delicious juices mean you needn't cook separate veg and gravy, from BBC Good Food magazine.
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.bbcgoodfood.com.
Ingredients
- 2kg pork belly piece, skin scored
- 4 tsp olive oil plus extra for greasing
- 6 heads chicory red or white or both
- 3 garlic cloves halved
- 4 thyme sprigs
- 300ml cider
- 1 tbsp Dijon mustard
- 2 tbsp brown sugar
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