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!
The main thing:
Other stuff:
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
View the original recipe via:
https://ohmydish.com/recipe/pork-belly-slices-and-broad-bean-potato-salad
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.
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!