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Cook Everyday – Great-Value Meals (Part 6) - Pork belly with braised greens, olives and lemon

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Saturday

Pork belly with braised greens, olives and lemon

Satay chicken with peanut sauce
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

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