You can’t go wrong with pork belly, and this easy, light Green Olive and Herb Pork Belly with Lemon Broad Beans recipe is no exception.
Green Olive and Herb Pork Belly with Lemon Broad Beans Recipe
Serves 4-6
Ingredients:
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
40g butter
1 leek, sliced
500g frozen broad beans, thawed, skinned
230g marinated artichokes, drained, quartered
Zest of 1 lemon
Method:
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, 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.
