Roast Pork Belly with Black Cabbage and Salsa Verde

Name: Roast Pork Belly with Black Cabbage and Salsa Verde
Yield: Serves 4
Cuisine: Europe
Ingredients: salt and freshly cracked black pepper; 2 teaspoons fennel seeds; 4 tablespoons olive oil; 400 ml dry white wine; 600 ml veal or chicken stock; 600 ml veal or chicken stock; 1 large cavolo nero (black cabbage) or Savoy cabbage, about 600 g; 1 large cavolo nero (black cabbage) or Savoy cabbage, about 600 g; 1 large cavolo nero (black cabbage) or Savoy cabbage, about 600 g; 1 onion, finely chopped; 1 garlic clove, crushed; 100 ml water; 150 ml salsa verde, to serve; salt and freshly cracked black pepper; 1 kg piece of boneless pork belly

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Delicious with mashed potatoes finished with olive oil rather than butter.

Ingredients

1 kg piece of boneless pork belly
salt and freshly cracked black pepper
2 teaspoons

Europe
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 220°C/425°F/gas mark 7. Cut the pork into 4 equal-sized slabs and rub with salt, pepper and fennel seeds. Place in a shallow roasting tin, drizzle over half the oil and put into the oven for 20–25 minutes, to start off the crackling.