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Slow Roasted Pork Belly with Bute Seaweed Salad

Lay the pork belly flat fat side up, gently score the fat rub with the salt, sugar and paprika .

Lay on a cooling wire and place in a medium hot oven and roast for approx 1.5 hours till tender.

Stew the apples with the sugar and lemon juice till cooked through, pass through fine sieve and whisk in the oil.

Whisk oil, vinegar, honey, mustard together season with lots of pepper and toss the seaweed and sesame seeds together.

To serve place a pile of the seaweed salad on plate, carve 2 slices of pork lay against the salad , spoon apple sauce around and drizzle with pan juices.

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– Ingredients –

1kg Pork belly
1 tbsp Salt
1 tbsp Smoked paprika
1 tbsp Demerera sugar

100g Bute Sea lettuce blanched 1 minute and refreshed
4tbsp Hazelnut oil
2tbsp White wine vinegar
1 tsp Dijon mustard
1 tsp Toasted sesame seeds
Drizzle honey
Black pepper
2 Bramley apples( peeled cored and chopped)

2 tbsp Sugar
1 Lemon juiced
75 mls Hazelnut oil

– Author –

Master Chef George Mcivor Purchase Ingredients

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