Pork belly souse with cucumber and coriander

Mobile version Print

By: Charita Jones From: Market Kitchen

On TV Tomorrow

  • 20:00 - Jamie's Great Britain - The West Country
  • 21:00 - Jamie's Great Britain - Scotland
  • 22:00 - The Great British Bake Off - Pies

This recipe is classed as easy

Rating 2.50 / 5 (14 votes)

Prep time:
30 min, plus marinating overnight
Cook time:
20 min
Serves:
4-6

Lightly pickled pork belly is paired with refreshing cucumber, fresh herbs and plenty of lime and chilli in Charita Jones’s vibrant main dish

Method

1. Cut each pork belly slice into four equal pieces and place into a pot of salted water with the onion. Bring to the boil and cook the pork for 20 minutes. Remove the pork from the pot and set aside to cool.

2. In a large bowl mix together the chopped cucumber, red pepper, spring onions, coriander, scotch bonnet chilli and Cajun seasoning.

3. Once the pork is cooled, chop the pork belly into small bite-sized pieces and stir into the cucumber mixture. Add the salt and lime and lemon juice. Stir well, cover the bowl with cling film and leave to marinate in the fridge overnight.

4. To serve, arrange the Baby Gem lettuce leaves on a plate and place a large spoonful of the soused pork belly into each. Squeeze over a little lemon juice and a sprinkle of Cajun seasoning and serve.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register