Roast Pork Belly & Rosemary Potatoes, Smoked Sausage & Frisee Salad, Salsa Verde
nueva cocina
nueva cocina
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Ingredients

  • 75/25 meat
  • 4 large sprigs
  • 4 sprigs
  • 1 bunch (approx 25g)
  • 1 bunch (approx 25g)
  • 2 anchovy fillets in oil
  • 140 c for
  • 3 hour
  • 30 mins Allow the pork to cool in the cooking liquor and when it is still warm, cover with cling film and then a flat tray or pan and weight down with several tin cans or other heavy objects
  • 5 days To finish the dish set your oven to
  • 220 c. Peel and cut your spuds into

Instructions

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