Stay up to date with notifications from The Independent

Notifications can be managed in browser preferences.

Pork belly with radicchio and hazelnut

Serves 4

Thursday 31 December 2009 01:01 GMT
Comments

1 kilo of pork belly

1 head radicchio

200g hazelnuts

1tblsp red wine vinegar

Slow roast pork belly

Tear the leaves of radicchio salad.

Collect all juices from Pork Belly (all the pork fat).

Use the pork fat and juices to dress the radicchio salad with toasted (chopped) hazelnuts.

Mix the sliced pork belly in with the radicchio salad.

Splash red wine vinegar, plus a little salt and pepper.

Scrunch the salad with your hands so the dressing mixes through and the radicchio warms slightly.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in