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Crispy pork belly with green kale salad, parsley pesto and boiled potatoes

Crispy pork belly with green kale salad, parsley pesto and boiled potatoes

This Scandinavian style recipe is quick to make and tastes just great.


400 gr. pork belly, sliced
250 gr. potatoes
1 handful of kale leaves
2 carrots
2 shallots
1 lemon. Zest and juice
1 apple
3 cloves of garlic
1/2 bunch of parsley
75 gr. sunflower seeds
Olive oil
Salt and pepper

Preheat the oven at 200C.

Season the sliced pork with salt and pepper and put it in the centre of the oven on a rack. Put a baking pan underneath the rack to catch any dripping fat. The pork needs approx. half an hour before it’s nice and crisp. Before you remove the pork belly slices from the oven you can leave the oven door open for a few minutes to let the vapour escape, thus making them extra crispy.

In the mean time peel the potatoes and boil them in lightly salted water for approx. 20 minutes.

Remove the stems from the green kale and peel the carrots.

Finely chop the kale. Use a peeler to thinly cut carrot slices. Cut the apple into small cubes and finely slice the shallots. Mix kale, carrots, apple and shallots in a bowl. Sprinkle the salad with zest and juice from the lemon and add a pinch of salt.

Finally make the pesto by lightly toasting the sunflower seeds on a skillet and then blending it together with the garlic, parsley and a bit of olive oil.

When the pork is crispy and the potatoes are done you are ready to eat. Enjoy!

pork belly
Serves: 2 people Cooking time: 30 minutes
Created: 5 years, 9 months ago
green chili 66 orange chili 5 red chili 1

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