Slow-Roasted Belly of Pork
Two succulent pieces of pork belly from Dingley Dell Farm with Bramley apples and roasted new potatoes, topped with a sage and parsley crumb.
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- Remove the two pork bellys once cooked and give the potatoes and apple a good stir. Serve on a plate before placing the pork on top.
Try it With:
- Great with our Peas & Leeks.
- Lovely with some steamed sweetheart cabbage and wedges of roasted fennel.
- For a lighter option, just serve with some lambs lettuce or rocket leaves.
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