This is a simple but immensely satisfying meal that is very
easy on the purse-strings too.
Pork belly strips are very inexpensive but deliciously
fatty. Picked up for only £3-4, when these are treated nicely they are just fab
and this meal is particularly comforting.
I very simply baked on a bed of cherry tomatoes, peppers and
black olives with garlic for a real taste of the Mediterranean and when
accompanied with Greek Roasted Lemon Potatoes it really is to die for. Rather than a
sauce, the juice made from the pork fat, tomatoes and peppers works a treat.
Once the chopping and assembling is done – this can all be
bunged in the oven for 45 minutes and you can sit and relax with a glass of
wine, or get on with bits and bobs at home, safe in the knowledge a gorgeous
meal is in progress that takes next to no nurturing.
Here’s how:
·
Packet of pork belly stips
·
Handful of cherry tomatoes
·
Handful of black olives
·
Few cloves of garlic, skin on
·
1 red and yellow pepper
·
1 tbsp olive oil
·
Salt & Pepper
·
1 tbsp dried oregano
Firstly get the oven on around 180-200 degrees and prepare
the veg. The tomatoes need to be halved, the peppers sliced and the olives
sliced into 2-3 pieces, depending on the size. Then scatter with the garlic
into an oven-proof dish.
Season the pork belly strips generously on both sides then
place on top of the ‘bed’ of tomatoes, olives and peppers. Next drizzle over a
good glug of olive oil, the best quality you have to-hand and finally scatter
over some dried oregano.
Place into the oven and roast for 45 minutes-an hour,
depending on your oven and how crispy you like the strips to be.
Enjoy with the Greek Roasted Lemon Potatoes.
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