Slow Roasted Pork Belly Slices with Sea Salt and Rosemary
Sometimes, when the rain’s pattering on the windows outside, or when the frosty air threatens to creep in, only a slow-cooked dish will do. And it takes very little of your own time to make this one – most of the work is done in the oven while you watch a film or run a hot bath. Perfect comfort food. Serve with your favourite vegetables – I love it with cauliflower or garlic and parsnip mash, along with a tangle of soft greens to help mop up all the juices.
Serves 3-4
Ingredients:
900g pork belly slices, preferably with the rib bone left in
half teaspoon sea salt flakes
1 tsp freshly chopped (fresh) rosemary leaves
Method:
Lay the pork slices out, in one layer, on a foil-lined tray. Pat with kitchen paper to dry them and sprinkle with the salt and rosemary.
Preheat the oven to gas mark 3/160ºC/325ºF. Slide the pork into the oven and slowly roast for an hour and a half to two hours. The pork should be tender, soft and golden – and thoroughly cooked through. Carefully lift the slices out of the tray using tongs and serve hot.
From Simple Autoimmune Paleo Comfort Food, Jo Romero, on the Kindle Store
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