Slow Cooked Pork Belly
Crisp, tender pork belly that’s been slow-roasted for hours, served withhummus and a hazelnut-parsley sauce. Comfort food but that little bit extra! This is the kind of dish that disappears fast.
Ingredients
- 2kg pork belly
- 1 tbsp salt
Hummus
- 400g can chickpeas drained
- 2 cloves of garlic, fried gently in a little olive oil and cooled
- 1 lemon juice and zest
- 3 tbsp tahini
- 50ml olive oil
- Salt and pepper
Sauce
- ½ white onion, diced finely
- 1 small bunch parsley, chopped
- 1 tbsp Dijon mustard
- 2 tbsp oyster sauce
- 1 tbsp sherry vinegar
- 1 lemon, juice only
- 2 tbsp hazelnut oil
- 100g hazelnuts roasted
- 1 small bunch of parsley and chives, chopped
Method
Pre heat the oven to 150c
Put the pork belly onto a large roasting tin, sprinkle over salt and slow roast for a minimum of 3 hours.
For the sauce, place all the ingredients into a bowl and whisk together.
For the hummus, place all the ingredients into a food processor and blitz until smooth.
To serve, slice the pork sit on a plate with a dollop of hummus spoon the sauce around.
Ingredients
- 2kg pork belly
- 1 tbsp salt
Hummus
- 400g can chickpeas drained
- 2 cloves of garlic, fried gently in a little olive oil and cooled
- 1 lemon juice and zest
- 3 tbsp tahini
- 50ml olive oil
- Salt and pepper
Sauce
- ½ white onion, diced finely
- 1 small bunch parsley, chopped
- 1 tbsp Dijon mustard
- 2 tbsp oyster sauce
- 1 tbsp sherry vinegar
- 1 lemon, juice only
- 2 tbsp hazelnut oil
- 100g hazelnuts roasted
- 1 small bunch of parsley and chives, chopped
Method
Pre heat the oven to 150c
Put the pork belly onto a large roasting tin, sprinkle over salt and slow roast for a minimum of 3 hours.
For the sauce, place all the ingredients into a bowl and whisk together.
For the hummus, place all the ingredients into a food processor and blitz until smooth.
To serve, slice the pork sit on a plate with a dollop of hummus spoon the sauce around.
