This meal is where it’s at – the comfort of a lovely roast with a fresh and zingy Salsa Verde, bringing summer to life! We soaked our pork overnight in a brine of Muscovado sugar, sea salt and a few more additions which created a fantastic dark crackling with the perfect crunch. This saltiness with the Salsa Verde was something else! Some garlic and thyme roasted potatoes completed a dish that you will definitely be cooking again.
Ingredients – serves 4
- 1 kg of rolled skin on pork belly which should be scored across.
- Enjoy with roast potatoes of your choice
- 1-1.5 litres water
- 200g sea salt
- 150g Muscovado sugar
- few sprigs of sage
- few sprigs of thyme
- 1 tsp black pepper corns
- 1 tap mustard seeds
For Salsa Verde
- 100g flat leaf parsley
- 50g fresh basil
- 50g fresh mint
- 1 clove of garlic
- 1 heaped tsp dijon mustard
- 1 juice of lime
- 1 tbsp cider vinegar
- 4 tbsp extra virgin olive oil
- salt and pepper to taste
- Add all of the brine ingredients to a deep pan and bring to the boil. Once all the sugar has dissolved, turn the heat off and leave to cool.
- Once the brine is cool, add to a sealable container along with the belly of pork and leave in the fridge for 24 hours.
- The next day, preheat the oven to gas mark 2/150°C/300°F. Roast your pork on a rack in a deep oven tray for 2 hours.
- Add all the Salsa Verde ingredients to a blender and blitz until smooth. Set aside in the fridge ready for later.
- When the 2 hours is up, turn the heat up to gas mark 6/200°C/400°F to really crisp the crackling. When you take the pork out to rest for 30 minutes, leave the oven at that temperature for your potatoes.
- Whilst the meat is resting cook your roast potatoes.
- Serve with that lovely Salsa Verde!