Old Spot pork belly, rainbow chard, tropea onion, plum ketchup (serves 1)


150g portion of cured, steamed and pressed pork belly served with a roasted tropea onion, rainbow chard, plum ketchup and a pork jus.

Preparation Instructions: Pre heat the oven to 180 degrees C. Roast the pork in the oven for 20 minutes until fully heated through. Add the onion for the last 5 minutes of cooking. In a saucepan, gently reheat the chard mixture. Serve with plum ketchup on the side.
Allergens: sulphites, dairy

In stock