Ingredients

The following ingredients have 4 Servings
  • 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)
  • a small handful of fresh mint leaves
  • 100 ml home-made honey mustard sauce

Instruction

  • You will need the following cooking equipment:: Grill pan, Chef's knife + cutting board, Medium-sized pan, Plate / dish, Skimmer
  • 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. Pork belly slices and broad bean potato salad
  • 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!