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Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad

PT3H

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Ingredients

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Pork belly and marinade

To serve

  • 12 asparagus spears, English, stems peeled and sliced
  • dandelion leaves, or wild rocket
  • 100ml of rapeseed oil
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Method

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1
To start the dish, mix all of the marinade ingredients together. Place the pork belly in a suitably-sized deep container, fat-side down, and cover with the marinade. Leave in the fridge to marinate for 8-10 hours
2
The next day, preheat the oven to 130°C/gas mark 1
3
Remove the belly from the marinade and place in the oven for 2 1/2-3 hours until soft and tender. Once cooked, remove from the oven, allow to cool and refrigerate until firm
4
Once cold, cut into 1cm wide slices. Either grill on a hot barbecue or a hot griddle pan until lightly crispy on both sides
5
Meanwhile, blanch the asparagus until tender then drain
6
Divide the asparagus onto plates along with the dandelion leaves. Add the slices of pork belly and drizzle with some rapeseed oil. Serve immediately
  • dandelion leaves, or wild rocket
  • 100ml of rapeseed oil
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Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad

 
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