Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Slow Cooked Pork Belly
Green beans, to serve (optional)
You will need: a wire rack, baking tray, pair of tongs and saucepan
Method:
1. Preheat the oven to gas 7, 220°C, fan 200°C. Decant the meat and juices from the pouch into the foil tray provided and place fat-side up. For the crackling, put the pork rind onto a wire rack over a baking tray, pat dry with kitchen roll and generously sprinkle with salt and 1 tsp of oil.
2. Place both in the oven for 25 mins, basting the pork belly regularly to intensify the flavour. Make sure the pork rind is nice and crisp before removing. Rest for 5 mins.
3. While the pork belly and crackling are resting, heat the unopened sachets in a saucepan of simmering water for 2 mins. Remove and allow to stand for 2 mins. Gently shake the caper and herb vinaigrette sachet before opening.
4. For best results, carve the pork against the grain to your desired thickness.
5. To serve, spoon the smoky potato and cauliflower purée onto the plate. Place the sliced pork belly on top and drizzle over the caper and herb vinaigrette. Break the crackling into chunks and serve on top.
Wine pairing: The rich meaty flavours of this pork belly dish pair perfectly with our Tesco Finest South African Chenin Blanc 75Cl.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.