Pork belly with radicchio and hazelnut

Serves 4

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.