Portly Cooks | Roast Belly Pork, Roast Norfolk Asparagus and Asparagus Puree

Roast Belly Pork with Asparagus Puree

We all need to get a little bit cheffy sometimes. This one looks impressive but is actually dead easy!

Serves 2

  • 400g Pork Belly (cut in half)
  • 400g Asparagus
  • Drizzle of oil

Take the pork out of the fridge and liberally salt the skin, leave for about 15 minutes and use this time to heat the oven to 200c.  Brush the salt off the pork skin and pat dry. Roast in the oven for 20 minutes.

Cut the asparagus in half and boil, steam or microwave the bottom halves.   Once the pork has had 10 minutes, drizzle the asparagus tips with the oil and roast in the oven for 10 minutes.  In a small blender blend the asparagus into a puree. You may need to add a little water to get the right consistency.

Once the pork and asparagus are done, put the puree on the bottom of the plate and top with the pork and roasted asparagus tips.

PG

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