- 800g Bord Bia Quality Assured pork belly, skin removed and cut into thick slices
- 1 tablesp. rapeseed oil
- Sea salt and freshly ground black pepper
Pork Belly Slices with Peas, Lettuce and Mint
4 people
Ingredients
- 25g unsalted butter
- 1 small leek, finely sliced
- 250g fresh peas (or frozen if out of season)
- 150ml light chicken stock
- 2 baby gem lettuces, cut into wedges
- Small handful fresh mint leaves, roughly chopped
- Squeeze of lemon juice
Main
- 800g Bord Bia Quality Assured pork belly, skin removed and cut into thick slices
- 1 tablesp. rapeseed oil
- Sea salt and freshly ground black pepper
Side/Vegetables
- 25g unsalted butter
- 1 small leek, finely sliced
- 250g fresh peas (or frozen if out of season)
- 150ml light chicken stock
- 2 baby gem lettuces, cut into wedges
- Small handful fresh mint leaves, roughly chopped
- Squeeze of lemon juice
Method
Copy TextPreheat the oven to 150°C (fan 130°C).
Season the pork belly slices lightly with sea salt and pepper. Heat the rapeseed oil in a heavy-based pan over a moderate heat and place the pork belly slices into the pan, colouring them gently on both sides until lightly golden.
Transfer the pork to a roasting tray and cook slowly in the oven for around one hour. Increase the oven temperature to 200°C for the final 15–20 minutes so the edges crisp slightly. Remove from the oven and allow the meat to rest briefly.
Melt the butter in a wide saucepan over a moderate heat. Add the sliced leek and cook gently until softened. Add the peas and chicken stock and simmer briefly. Add the lettuce wedges and cook gently for a minute so they soften while retaining their colour. Finish with mint and lemon juice and season carefully.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to 150°C (fan 130°C).
Season the pork belly slices lightly with sea salt and pepper. Heat the rapeseed oil in a heavy-based pan over a moderate heat and place the pork belly slices into the pan, colouring them gently on both sides until lightly golden.
Transfer the pork to a roasting tray and cook slowly in the oven for around one hour. Increase the oven temperature to 200°C for the final 15–20 minutes so the edges crisp slightly. Remove from the oven and allow the meat to rest briefly.
Melt the butter in a wide saucepan over a moderate heat. Add the sliced leek and cook gently until softened. Add the peas and chicken stock and simmer briefly. Add the lettuce wedges and cook gently for a minute so they soften while retaining their colour. Finish with mint and lemon juice and season carefully.
Serving Suggestions
Spoon the peas and lettuce into warm bowls and arrange the pork belly slices on top. Finish with extra mint if desired.
