- 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)
- small handful of fresh mint leaves
- 100 ml home-made honey mustard sauce
Kitchen equipment needed
- Grill pan
- Chef’s knife + cutting board
- Medium-sized pan
- Plate / dish
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 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.
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!