Roast Pork Belly Served Two Ways

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Jamie Oliver


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1 5kg pork belly skin on

1 small handful fresh basil leaves picked

1 small bunch fresh coriander leaves picked

2 carrots peeled and chopped into chunks

1 x 200ml tub plain yoghurt

fresh red chilli deseeded and finely chopped

2 sticks celery chopped in chunks

4 little gherkins

1 small handful blanched almonds toasted chopped

Freshly grated nutmeg

2 red onions halved

Salsa verde

1 tsp capers soaked and drained

750 ml stock or water

3 lemons halved

1/2 tbsp red wine vinegar to taste

2 good quality anchovy fillets in olive oil drained

50 ml extra virgin olive oil

2 tsp good quality harissa paste

garlic clove peeled

500 g couscous

1 small bunch fresh thyme leaves picked

1 small handful fresh mint leaves picked

1 small bunch fresh coriander leaves only optional

1 garlic bulb broken into cloves skin on

6 dried apricots finely chopped

1 tsp dijon mustard

To serve

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