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Darren Simpson

Crispy Pork Salad With Salsa Verde & Mustard Fruits


Serves 4

Ingredients

Method

  • 1 kg Pork Belly
  • bunch of Flat-leaf parsley
  • bunch of Mint
  • bunch of Basil
  • 1 tablespoon Caper
  • 1 teaspoon Mustard
  • Extra Virgin Olive Oil
  • white wine vinegar
  • 1 small Jar of mustard fruit
  • mixed Lettuce leaves

Method

Salsa Verde

  1. In a food processor or by hand chop the capers, 1/3 of a clove of garlic and all the herbs.
  2. Add the mustard, a splash of olive oil, the white wine vinegar and salt & pepper to taste.
  3. Mix them all together until you have a thick green paste.

Method

  1. Season the pork with salt & pepper and roast on a rack in an oven heated to 180c for approximately 30 minutes until the pork is crispy & succulent.
  2. Cut the pork into thick matchstick pieces approximately ½ a centimeter thick.
  3. Chop the mustard fruits into chunky pieces.
  4. Mix the pork pieces with 2-3 tablespoons of salsa verde and 2-3 tablespoons of mustard fruits.
  5. Season with salt, pepper, a little olive oil & lemon juice.
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Notes & Tips

Salsa verde is quite difficult to make in small quantities. Store any left over in a sealed jar in the fridge. It makes a nice accompaniment to grilled meat or fish.

Recipe Rating

4

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