Looking for a great dish to cook for your dinner tonight! Why not try our Salt and Pepper pork belly with watercress, blue cheese and pickled red onion salad! Our latest recipe for Love Watercress.
Salt and pepper pork belly with watercress, blue cheese and pickled red onion salad
For the pork belly
1tbsp olive oil
500g pork belly, skin scored
1tbsp black pepper, crushed
1tbsp flaked sea salt
For the salad
1tbsp Balsamic vinegar (preferably Liberty fields apple balsamic vinegar)
2tbsp olive oil
1 red onion, finely sliced
100g your favourite blue cheese (I used Dorset Blue Vinny)
Preheat the oven to 200c. Place the pork belly in a roasting tray and drizzle over the olive oil, salt and pepper. Rub the oil and seasoning into the pork belly and place in the oven for twenty minutes. After the twenty minutes reduce the oven temperature to 180c and roast for 40 minutes.
After 40 minutes remove from the oven and leave to rest. Whilst the pork belly is resting pour the balsamic vinegar into a large bowl and add the sliced onions. Scrunch the onions into the balsamic which will help the vinegar to soak into the onions. Leave the onions in the balsamic for five minutes so they slightly pickle.
Add the olive oil and seasoning, don’t add too much as the blue cheese will be quite salty and the watercress peppery. Combine this all together. Add the blue cheese and watercress to the bowl and mix through so it is coated in the dressing.
To serve place the salad on plates. Dice the pork belly and add to the salad.
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