Take your free-range pork belly to the next level by wrapping it in some sliced pancetta. We source our pancetta from our friends at Somerset Charcuterie. Made in salt chambers in specialist hanging rooms, the flavours and texture of this award-winning charcuterie are unique. We recommend serving this dish with rosemary roasted new potatoes and crisp green veg.
Time
40 mins
Serves
4
Difficulty
Easy
Ingredients
• Field & Flower crispy pork belly
• Field & Flower pancetta, sliced
• A handful of capers
• One lemon
• A handful of fresh parsley
• Longmans salted butter roll
• Fine green beans
• One bag of baby new potatoes
• A handful of fresh rosemary
• Sea salt
• Freshly cracked black pepper
Instructions
1. Pre-heat the oven to 190°C.
2. Cut open the bag and remove the pork belly. Save the juices in the bag for later.
3. Lay three slices of pancetta on a board, place the pork belly in the middle and carefully wrap with the pancetta.
4. Heat a little olive oil in a skillet pan.
5. Place the wrapped pork belly into the pan and sauté for 2-3 minutes to colour. Turn the pork over and repeat.
6. Place it into the oven and roast for 12-15 minutes.
7. Once cooked, remove the pork from the pan and leave it to rest.
8. Place a small knob of unsalted butter into the pan and heat until it has started to turn golden.
9. Next add a few capers, a good squeeze of fresh lemon juice and a sprinkle of chopped parsley.
10. Stir well for 1-2 minutes, pour over the pork and serve (either whole or sliced).
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