Pork Belly, Marrowfat Peas and Cornichon Vinaigrette

Name: Pork Belly, Marrowfat Peas and Cornichon Vinaigrette
Yield: Serves 4 as a main course
Cuisine: British
Ingredients: a few sprigs of fresh thyme or another hard herb; 200 ml olive oil; 1 garlic bulb, smashed up; 1 celery stick; 1 x 500 g bag dried peas; 1 onion; 1 carrot; 1 bay leaf; 1 garlic bulb, cut in half; 2 dried bay leaves; 1 bunch of fresh oregano; 1 lemon, cut in half; cornichon vinaigrette; salt and pepper; salt and pepper; 1 whole pork belly (approx. 2 kg)

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I know many people find the thought of eating fatty meat unappealing, but the flavours you get from a good-quality pork belly are worth being brave for, I promise.

Ingredients

1 whole pork belly (approx. 2 kg)
salt and pepper
1 lemon

Europe
United Kingdom
Main course
Gluten-free
January
February
Winter

Method

In a pestle and mortar, pound the marinating ingredients together with the olive oil to make a paste. Rub the paste into the belly pork, cover and leave in the fridge for a few hours or overnight (do not season with salt at this point).

Preferably soak the peas overnight in cold water. If you’re unable to do so, bring them up to the boil in a saucepan of cold water. Remove the pan from