Pork belly strips with salsa verde

Serves 4

15 minutes to make 

25 minutes to cook 

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Ingredients:

300g new potatoes

2tbsp olive oil

8 pork belly strips 

2tsp flakey sea salt

plenty of freshly ground black pepper

handful of thyme sprigs, leaves stripped

for the salsa verde

small bunch each mint and basil leaves

big bunch parsley 

2tbsp capers, rinsed

6-8 anchovy fillets

75-100ml olive oil 

lemon juice to taste

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Method

Heat the oven to 220c. fan 200.

Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 10 minute then drain. Tip them into a large roasting tin, crush with a mug or glass to flatten and drizzle with the oil roast for 15 minutes.

Mix the salt with plenty of pepper and thyme and a small splash of water and press onto the outside of the pork belly strips. Put them into the roasting tin on top of the potatoes and return to the oven for 25 minutes.

Meanwhile, chop the herbs as finely as possible and mix with the rest of the ingredients. Add a small splash of water to loosen if necessary.

Serve the pork belly strips with the new potatoes and the salsa verde.

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