Saturday
Pork
belly with braised greens, olives and lemon
Satay chicken with peanut sauce
·
2 hours
·
Serves 4
·
Easy
Ingredient
•
Pork belly 1.2kg piece, skin removed
•
Olive oil
•
Onion 1, halved and sliced
•
Chicken stock 300ml
•
Young greens 400g, shredded and blanched
•
Green olives 20, stoned and quartered
• Lemon
½, zested and juiced
Recipe
1.
Heat the oven to 190C/fan 170C/gas 5. Cut the pork belly into four
pieces, season well, then brown them all over in a non-stick pan. Transfer to a
small roasting tin. Cook the onion in the same pan until they’re really soft
and golden then add them to the roasting tin with the pork.
2.
Pour in the stock, cover with foil and cook for 1 hour. Remove the foil
and cook for another 30 minutes, then remove the pork and rest.
3. Spoon off any
fat from the tin, then add the greens and olives and cook for a few minutes on
the hob so the greens start to absorb the juices. Stir in the lemon. Spoon the
greens and juices into bowls and add a piece of pork to each.
·
Per serving 628kcal | protein 52.9g | carbs 4.5g | fat 44.3g |
sat fat 14.7g | fibre 5.1g | salt 1.7g
