Roast pork belly with herb infused roast new potatoes and spring greens. While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Add the shallots, potatoes, grainy mustard and red wine vinegar.

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Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, roast pork belly with herb infused roast new potatoes and spring greens. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roast pork belly with herb infused roast new potatoes and spring greens is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It's simple, it is fast, it tastes delicious. They are fine and they look wonderful. Roast pork belly with herb infused roast new potatoes and spring greens is something that I have loved my whole life.

While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Add the shallots, potatoes, grainy mustard and red wine vinegar.

To begin with this recipe, we must prepare a few components. You can cook roast pork belly with herb infused roast new potatoes and spring greens using 18 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Roast pork belly with herb infused roast new potatoes and spring greens:

{Prepare of Pork.
{Prepare 1 slice of pork belly.
{Make ready 1 bunch of thyme.
{Prepare 4 of peppercorns.
{Get 4 tbsp of rapeseed oil.
{Take 1 1/2 tsp of fennel seeds.
{Make ready 3 1/2 tsp of sea salt.
{Take 1/2 tsp of chilli flakes.
{Make ready 2 medium of onions.
{Take 1 clove of garlic bulb.
{Take of Herb potatoes.
{Take 300 ml of milk.
{Prepare 2 of bay leaves.
{Make ready 6 of charlotte potatoes.
{Make ready 1 clove of garlic.
{Take of Greens.
{Take 1 of spring greens.
{Get 8 of chestnut mushrooms.

A luxurious and economical dinner party classic. Throw some herbs in with your roast potatoes for an added burst of flavour. These roasties make a great festive side dish or accompaniment for a Sunday roast. Like a little black dress, new potatoes are always appropriate and can serve their purpose quietly or stylishly.

Steps to make Roast pork belly with herb infused roast new potatoes and spring greens:

Lightly toast fennel seeds and peppercorns for 2 minutes or until they start to pop.
grind together the toasted spices, chilli, 3 cloves of garlic and 3/4 tsp of sea salt with a small ammount of oil.
smear the paste all over the flesh side of the pork (keep skin clean and dry).
place pork in a tray or on plate uncovered in the refrigerator overnight.
remove pork from fridge - rub the remaining salt into the pork skin and cuts+ leave for 30 mins in a cool place.
pre heat oven to max.
use a hair dryer to thoroughly dry out the skin/rind of the pork. the drier the better.
heat 4 tablespoons of oil until smoking.
add halves onions and remaining unpeeled garlic cloves to roasting tray. place pork on top.
pour hot oil over the skin of the pork. immediately place roasting tray into hot oven..
after 12 minutes turn oven down to 180 (165 fan).
roast for 2 hours.
and milk and bay to saucepan with one finely sliced garlic clove and gently heat to just below boil - add potatoes and cook for 20 mims.
turn oven up to 220 (200 fan).
add potatoes to roasting tray and roast for a further 25-30 mins.
remove pork from oven and leave to rest for around 15 mins.
remove thickest parts of stalks and plainly steam the spring greens for 7-8 mins.
serve! - optionally with apple sauce and mustard and a glass of cider.
after 15 mins turn potatoes and add mushrooms to roasting tray.

When tossed with the same aromatic herb rub as a roast and added to the pan alongside it, the tender Meanwhile, the crisper the potatoes get on the outside, the creamier they become within. The result: extra-crispy new potatoes with buttery, herb-flecked crusts. Why this recipe works: Simmering in heavily salted water dries out the exteriors of the potatoes and thins the skins. Tossing with butter infused with herbs and alliums before roasting gives these potatoes deep herb flavor. Place the pork into a deep dish (there will be a lot of liquid later on, so don't use a flat tray) and rub the salt and sugar mix all over.

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