Slow-roasted pork belly with piperade

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 6–8


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the slow-roasted pork belly

  • 2 garlic cloves, roughly chopped
  • 2 tbsp fennel seeds
  • 1 green chilli, roughly chopped
  • 4 tbsp olive oil
  • 1 x 2kg/4lb 8oz piece pork belly, on the bone

For the piperade

  • 2 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 4 vine tomatoes, deseeded and roughly chopped
  • 1 bay leaf
  • 1 red onion, thinly sliced
  • 10g/⅓oz basil, stalks and leaves roughly chopped
  • 1 tsp espelette pepper powder
  • 1 tsp granulated sugar
  • 2–3 tsp red wine vinegar, to taste
  • salt and freshly ground black pepper

For the kale dressing

  • 100g/3½oz kale, leaves roughly chopped, stalks discarded
  • 1 tsp Dijon mustard
  • 50–100ml/2–3½fl oz olive oil
  • 1 garlic clove, roughly chopped
  • 1 shallot, finely chopped
  • 2 tsp sherry vinegar