Easy Recipe: Tasty Roast pork belly with herb infused roast new potatoes and spring greens

Roast pork belly with herb infused roast new potatoes and spring greens. Great recipe for Roast pork belly with herb infused roast new potatoes and spring greens. Spent some time researching the best methods for crackling. Combined a few and got excellent results!

This roast pork loin recipe with potatoes is a snap to prepare and cook. The pork roast is rubbed with basic seasonings and then it's roasted to perfection with potatoes. We use fingerlings or small whole new potatoes if they're available. You can cook Roast pork belly with herb infused roast new potatoes and spring greens using 18 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Roast pork belly with herb infused roast new potatoes and spring greens

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

Red-skinned potatoes or Yukon gold are good choices as well. Rinse herbs, shake dry and place with bay leaves in the middle of meat. Roll up and tie with kitchen string. If necessary, add a little broth during roasting.

Roast pork belly with herb infused roast new potatoes and spring greens instructions

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.