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Slow-Roasted Pork Belly With Salsa Verde

By James Ramsden
Featured on Sainsbury's Magazine
Pork belly has become something of an essential element of pub menus, and for good reason – it's cheap, simple to cook, versatile ?and delicious. Being quite a tough, fatty cut, it responds best to long, slow cooking, giving the fat a chance to render and the meat a chance to soften. You are left with one of the most luscious ?pieces of meat imaginable. And the oven's done all the work
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 kg pork belly

2 onions, peeled and finely sliced

a handful of rosemary and thyme

200 ml dry cider or white wine

300 ml chicken stock or water

a big handful of parsley leaves

1 tsp finely chopped rosemary

a small handful of mint leaves

1 garlic clove, peeled and roughly chopped

2 tbsp capers

12 anchovy fillets

1 tbsp dijon mustard

juice of 1 lemon

100 ml olive oil

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