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.
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.
