Slow Roast Belly Pork, Turlu Turlu & Salsa Verde
- 1 ea Courgettes (cut into 2cm discs), carrot and potato (peeled and roughly diced)
- ¼ ea Aubergine (cut into large dice)
- ½ ea Red Onion, green peppers (roughly diced)
- 1 ea Garlic cloves (sliced)
- 50 g Turnips (cut into 2cm wedges)
- 2 tbspn Extra virgin olive oil
- Good pinch Ground allspice
- ½ tspn Coriander seeds
- 1 tbspn Cooked chickpeas (tinned)
- 50 ml Tomato Pomadoro
- 5g each Flat leaf parsley and coriander leaves, roughly chopped
- To taste Salt & milled black pepper
Preheat oven to 220oC.
Sprinkle some sea salt onto the courgettes & aubergine and let them stand for about 30 mins before rinsing under cold water (drain).
In a large bowl toss the aubergine, onion, garlic, peppers, carrots, turnips and potatoes with the olive oil, allspice, coriander seeds and a little salt & pepper.
Spread out the vegetable mixture in a large roasting tin, no more than 1 layer deep.
Place in the preheated oven, gently colour and caramelise, turning regularly.
After 45 mins gently stir in courgettes, cook 15 mins more, meanwhile heat up the chickpeas with tomato pomadoro, check seasoning, stir into vegetables along with herbs, and serve as required.
- 1 each Cloves garlic
- 25g Flat parsley
- 10g Mint
- 25g Basil
- 20g Fine capers (drained)
- 5g Dijon mustard
- 5ml Champagne vinegar
- 50ml Virgin olive oil
- To taste Seasoning
Blend all ingredients together in food processor and season. If too thick you can adjust with a little more olive oil.
- 1kg Pork belly
- 120ml Vegetable oil
- 30g Sea salt (Maldon)
Slash the skin of the belly with a Stanley knife (carefully & not too deep).
Sprinkle the skin with sea salt, refrigerate for 24hrs if possible (skin side down).
Remove pork and dry thoroughly on a clean towel, set aside.
In a roasting tray, heat the vegetable oil (¾ inch deep) until almost smoking, gently place the belly pork skin down into the hot oil, place into a hot oven 220oC for 20 minutes, turn the pork over being careful not to tear the skin, turn the oven down to 170oC and continue to cook until ready, approx 1 ½ - 2 hrs. The skin should be lovely & crisp and the meat very tender (almost starting to flake).
Remove from the oven and allow to relax for approx 10 mins, do not cover as this will make the skin soft, slice as required.
Make sure you’ve timed all things to be ready at the same time, you can have the salsa verde made in advance, also the Turlu Turlu if you want to, you can chill it and reheat when needed (microwave works well for this).
Place a neat pile of Turlu Turlu in the middle of the serving plate, top with a slice of pork with its crackling attached, position clams around the outside, drizzle with the Salsa Verde and serve.