Pork belly, potato and beetroot salad

Recipe from: 09 July 2013
pork belly-pork-salad-baby potato-winter-recipe

Ingredients 20
Servings 4
Time 00:30

Ingredients

  • 750
    g
    pork belly, boneless, sliced into 3cm strips
  • 60
    ml
    thyme
  • 2
    PnP bay leaves
  • 6
    PnP black peppercorns
  • 1
    Tbs
    fennel seeds
  • 1
    cup
    chicken stock
  • 1
    cup
    no name dry white wine
  • 1
    dash PnP Finest extra-virgin olive oil, for drizzling
  • 1
    pinch salt and ground pepper
  • salad:
  • 1
    fennel, bulb, shredded
  • 500
    g
    baby potatoes, cooked
  • 1
    jar baby beetroot leaves, 300g, drained
  • 1
    packet salad pack, Italian mix, for serving
  • 3
    Tbs
    creamed horseradish
  • 125
    ml
    PnP plain yoghurt
  • 1
    Tbs
    PnP mayonnaise
  • 1
    tsp
    Dijon mustard
  • 4
    cornichons, (small gherkins), finely diced
  • 4
    slices bread, crunchy, for serving
 

Method

01:30
 
Preheat oven to 180ºC.

Place pork, thyme, bay, peppercorns, fennel seeds, stock and wine into a roasting pan.

Drizzle with oil and season well.

Cover and roast for 45 minutes. Uncover and cook for 30 minutes more or until meat falls apart easily and fat is cooked and crispy.


Salad:

Arrange fennel, potatoes, beetroot and salad leaves on a platter.

Scatter over pork.


Dressing:


Mix ingredients together and drizzle  over salad.

Season and serve with crunchy bread.




More good ideas:

Use pork rashers in place of whole pork belly.

Use endive leaves instead of pnp salad mix.
 

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: pork  |  salads  |  recipes
 

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