Slow-Cooked Pork Belly Stuffed with Walnuts and Parsley, Served with Flash-Fried Swiss Chard

Name: Slow-Cooked Pork Belly Stuffed with Walnuts and Parsley, Served with Flash-Fried Swiss Chard
Yield: Serves 8
Cuisine: French
Ingredients: 3 bunches swiss chard or baby spinach; 3 large onions, peeled and cut into quarters; salt and pepper; 130 g walnuts; 2 kg pork belly; 1 tablespoon chopped garlic; 1 large bunch parsley (big enough so that your hand fits around the stems), washed, stalks removed and finely chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

2 kg pork belly
130 g walnuts
1 large bunch

Europe
France
Main course
Autumn
Gluten-free
Mediterranean

Method

If you buy pork belly from a supermarket it has usually already been trimmed or tied. Buy a roast for eight people, or two roasts for four. Roll off the elastics without breaking them and re-open the belly. Keep the elastics to replace later. If it hasn’t already been done, slash the skin in shallow cuts of about 4cm here and there so that it doesn’t retract too much. Unroll with the skin side