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Green Olive & Herb Pork Belly with Lemon Broad Beans & Artichoke

Green Olive & Herb Pork Belly with Lemon Broad Beans & Artichoke

You can't go wrong with pork belly, and this easy, light meal is no exception.

Green Olive & Herb Pork Belly with Lemon Broad Beans & Artichoke

Serves 4-6

½kg boneless pork belly

¾ cup pitted mixed marinated olives

3 garlic cloves

2 tbsp baby capers

2 wedges preserved lemon, pulp removed, skin chopped

2 tbsp extra virgin olive oil

2 tbsp chopped parsley

2 tbsp lemon juice or white vinegar

Caperberries, to serve

Lemon Broad Beans & Artichoke

40g butter

1 leek, sliced

500g frozen broad beans, thawed, skinned

230g marinated artichokes, drained, quartered

Zest of 1 lemon

Using a sharp knife, score 2cm-deep incisions in pork, at 2cm intervals, being careful not to penetrate the skin through to the meat layer.

Process olives, garlic, capers and preserved lemon in a small food processor, scraping down sides and adding olive oil to form a fine paste. Stir through parsley. Rub paste in each incision, being careful not to get any on the skin. Massage any remaining paste into pork. Place on a rack, on a baking tray, skin side up.

Massage lemon juice or vinegar into skin, sprinkle with 2 tablespoons sea salt and allow pork to stand, uncovered, in the fridge overnight. Soak up any pools of moisture that gathers on skin with a paper towel.

Preheat oven to 220°C. Turn pork over, skin side down, and cook for 20 minutes. Turn, skin-side up, and cook for 10 minutes. Reduce temperature to 200°C and cook for 40 minutes or until skin is crisp, or increase to highest heat in last 10 to 15 minutes of cooking until skin blisters. Or grill for 4 to 5 minutes. Set aside pork in a warm spot to rest.

Meanwhile, to make lemon broad beans and artichoke, heat a frying pan over medium heat. Add butter and leek. Cook for 3 to 4 minutes. Toss through broad beans and artichoke to heat through. Stir in lemon zest.

Serve pork sliced with lemon broad beans, artichoke and caperberries.

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