BBQ pork belly bites with salsa verde

Name: BBQ pork belly bites with salsa verde | Asda Good Living
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 30g pack Asda Basil; 25g pack Asda Flat Leaf Parsley; 2 tbsp Capers; 4 Anchovy Fillets; 1–2 Garlic Cloves, crushed; 1 tbsp Dijon Mustard; 3 tbsp Asda Extra Virgin Olive Oil; 2 Lemons, zested and juiced; 1 tsp Caster Sugar; 1 small Red Onion, peeled and sliced, for the salsa; 500g pack Asda Pork Belly Slices; 1 tbsp Olive Oil; 2 tbsp Asda Balsamic Vinegar; 2 pack Asda Crisp & Crunchy Little Gem Lettuce, leaves separated; 2 Carrots, peeled and grated; ½ small Red Chilli, finely chopped (optional)

These tasty morsels are an explosion of flavours and textures.

By Asda Good Living,15th June 2023

Cook: 25 Mins

Serves: 6

Price: £1.16 per serving

Nutritional Information

Each 206g serving contains

Energy
2876kj
334kcal

17%

Fat
26.4g

High
38%

Saturates
6.6g

High
33%

Sugars
6.6g

Low
7%

Salt
0.97g

Med
16%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1396kj/334kcal

Ingredients

30g pack Asda Basil

25g pack Asda Flat Leaf Parsley

2 tbsp Capers

4 Anchovy Fillets

1–2 Garlic Cloves, crushed

1 tbsp Dijon Mustard

3 tbsp Asda Extra Virgin Olive Oil

2 Lemons, zested and juiced

1 tsp Caster Sugar

1 small Red Onion, peeled and sliced, for the salsa

500g pack Asda Pork Belly Slices

1 tbsp Olive Oil

2 tbsp Asda Balsamic Vinegar

2 pack Asda Crisp & Crunchy Little Gem Lettuce, leaves separated

2 Carrots, peeled and grated

½ small Red Chilli, finely chopped (optional)

Method

For the salsa verde remove and discard any thick stems from the herbs and put the remains on a board with the capers and anchovies. Finely chop. Put in a bowl with the garlic, Dijon mustard, oil and 1 tsp lemon zest and 2 tbsp of lemon juice. Season and stir to combine. Cover and chill for up to 24 hrs until needed.

Put the remaining lemon juice in a bowl and stir in the sugar. Add the onion, mix well and set aside for 20 mins, stirring after 10 mins. Mix oil and balsamic vinegar to make a glaze.

Pat the pork belly strips dry with kitchen paper. Brush with the glaze and cook on the BBQ over a medium heat for 12–14 mins, turning often until all sides are charred and browned and cooked through. On a chopping board cut the slices into smaller cubes. Put in a bowl along with any juices from the chopping board.

Drain the red onions. Arrange 10 little gem leaves on a serving board. Top with grated carrot and pork cubes. Drizzle with the salsa verde and scatter over the red onion and the chilli, if using.

To cook indoors: Cook the pork belly slices in a large non-stick pan over a low-medium heat for 12-14 mins. Turn them often until charred, browned and cooked through.