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Slow-Cooked Pork Belly Stuffed with Walnuts and Parsley, Served with Flash-Fried Swiss Chard
- Serves
8
- Difficulty
Easy
Published 2004
Ingredients
2 kg 130 g 1 largebunch
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
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