How to Make Perfect Roast pork belly with herb infused roast new potatoes and spring greens

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Make smart choices when shopping for groceries. If you make smart choices when you are buying your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You’re going to go home and make what you already have. Make sure that what you have at home is healthful. This makes it easy to have a good meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got benefit from reading it, now let’s go back to roast pork belly with herb infused roast new potatoes and spring greens recipe. You can have roast pork belly with herb infused roast new potatoes and spring greens using 18 ingredients and 19 steps. Here is how you do it.

The ingredients needed to prepare Roast pork belly with herb infused roast new potatoes and spring greens:

1. Use of Pork.
2. Get 1 slice of pork belly.
3. Provide 1 bunch of thyme.
4. Take 4 of peppercorns.
5. Take 4 tbsp of rapeseed oil.
6. Prepare 1 1/2 tsp of fennel seeds.
7. You need 3 1/2 tsp of sea salt.
8. Take 1/2 tsp of chilli flakes.
9. Prepare 2 medium of onions.
10. Prepare 1 clove of garlic bulb.
11. Prepare of Herb potatoes.
12. Take 300 ml of milk.
13. Take 2 of bay leaves.
14. Prepare 6 of charlotte potatoes.
15. Provide 1 clove of garlic.
16. You need of Greens.
17. Use 1 of spring greens.
18. Provide 8 of chestnut mushrooms.

Instructions to make Roast pork belly with herb infused roast new potatoes and spring greens:

1. Lightly toast fennel seeds and peppercorns for 2 minutes or until they start to pop.
2. grind together the toasted spices, chilli, 3 cloves of garlic and 3/4 tsp of sea salt with a small ammount of oil.
3. smear the paste all over the flesh side of the pork (keep skin clean and dry).
4. place pork in a tray or on plate uncovered in the refrigerator overnight.
5. remove pork from fridge – rub the remaining salt into the pork skin and cuts+ leave for 30 mins in a cool place.
6. pre heat oven to max.
7. use a hair dryer to thoroughly dry out the skin/rind of the pork. the drier the better.
8. heat 4 tablespoons of oil until smoking.
9. add halves onions and remaining unpeeled garlic cloves to roasting tray. place pork on top.
10. pour hot oil over the skin of the pork. immediately place roasting tray into hot oven..
11. after 12 minutes turn oven down to 180 (165 fan).
12. roast for 2 hours.
13. and milk and bay to saucepan with one finely sliced garlic clove and gently heat to just below boil – add potatoes and cook for 20 mims.
14. turn oven up to 220 (200 fan).
15. add potatoes to roasting tray and roast for a further 25-30 mins.
16. remove pork from oven and leave to rest for around 15 mins.
17. remove thickest parts of stalks and plainly steam the spring greens for 7-8 mins.
18. serve! – optionally with apple sauce and mustard and a glass of cider.
19. after 15 mins turn potatoes and add mushrooms to roasting tray.

Served with Smashed Roast Potatoes this #JustDelicious recipe w. Roast for three hours, or until the pork belly and potatoes are tender and golden-brown. For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting. Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan.

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