Quick Lemon Pepper Pork Belly
with Warm Dill & Parsley Potato Salad
All you need is a little pepper and citrus to bring pork belly to life, then keep up the good work with a hearty, herby potato salad, plus a cucumber and apple-adorned salad for added texture and to cut through the richness.
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Ingredients
2
potatoes
½
lemon
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 sachet
lemon pepper seasoning
1 packet
slow-cooked pork belly
1
apple
1
cucumber
1 bag
mixed salad leaves
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
balsamic vinegar
2 tsp
plain flour
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of lightly salted water to the boil. Cut potato into bite-sized chunks. Zest lemon to get a pinch, then slice into wedges. • Cook potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain, then return to saucepan. • Add a squeeze of lemon juice, the lemon zest, the salt and dill & parsley mayonnaise. Toss until well coated. Cover to keep warm.
• While the potato is cooking, combine the plain flour and lemon pepper seasoning on a plate. Season with salt and pepper. • Using a paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. In the last 2 minutes of cook time, add lemon pepper seasoning to the pan. Transfer to a paper towel-lined plate.
• While the pork is cooking, thinly slice apple. Thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add cucumber, apple and mixed salad leaves. Toss to coat.
• Divide lemon pepper pork, warm dill-parsley potatoes and the apple salad between plates. • Serve with any remaining lemon wedges. Enjoy!