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Pork Belly Slices And Broad Bean Potato Salad

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Don't have much time to cook? Make this pork belly slices and broad bean potato salad dish then! Cheap, easy, quick and SUPER delicious!

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Pork belly slices and broad bean potato salad
Veronique van Ohmydish

Made by Véronique

Published at 2015-09-29, this recipe is for 4 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 18-03-2021

20 minutes 4 people Main course
Pork belly slices and broad bean potato salad

Ingredients

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  • 350 gram pork belly slices
  • 2 tablespoons olive oil
  • 450 gram frozen garden peas
  • 450 gram frozen broad beans
  • 300 gram pre-cooked small potatoes (krieltjes)
  • a small handful of fresh mint leaves
  • 100 ml home-made honey mustard sauce
Pork belly slices and broad bean potato salad ingredients
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Kitchen equipment

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  • Grill pan
  • Chef's knife + cutting board
  • Medium-sized pan
  • Plate / dish
  • Skimmer


Pork Belly Slices And Broad Bean Potato Salad

20 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/pork-belly-slices-and-broad-bean-potato-salad


Preparation -- 5 minutes

Rub the pork belly slices with olive oil we used a plate/dish to prevent a big mess. Fill the medium-sized pan with water and bring it to a boil.

Pick out a small handful of fresh mint leaves and chop them roughly using the chef's knife and cutting board. Set aside.  

Pork belly slices and broad bean potato salad
Pork belly slices and broad bean potato salad

Cooking the pork belly and broad bean potato salad dish -- 15 minutes

When the water has come to a boil, add in broad beans and garden peas. Cook until they come floating on top of the water. Remove from the pan (using a skimmer) and cook the pre-cooked potatoes al denté for about 3 minutes, using the same water.

Remove from the pan and let cool off slightly. Meanwhile, cook the pork belly slices until browned in the grill pan.  optionally season the dish with salt and pepper.

MIX with chopped fresh mint leaves, add home-made honey mustard sauce over the vegetables and serve with the sliced pork belly on the side. Enjoy!


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