Slow baked belly of pork with green tomatoes, coriander and lime recipePosted by Fiona Nevile in Pork Ham Bacon Sausages, Vegetables and Sides | 6 comments
We have never had so many green tomatoes knocking about the house. Some will turn red eventually but I decided to try cooking with some green ones. Their flavour improves with long slow cooking so combining them with a small joint of belly of pork would make a sumptuous meal for two.
The result was unbelievably good, stunning fruity tangy flavours offsetting the melt in the mouth pork. Tears over not having many toms to bottle were wiped away with the first mouthful. I’m going to freeze and dry some batches of green tomatoes as this recipe is a real winner and so easy.
I can’t wait to experimenting further with green tomatoes as an ingredient. Do you have a favourite recipe?
Slow baked belly of pork with green tomatoes, coriander and lime recipe
300g joint of boned belly of pork
300g of green tomatoes (chunky slices)
The juice of half a small lime (about 2 tbsp)
2 tbsp of coriander (cilantro) powder
Sprinkle of salt to rub in the crackling
Coriander leaves to garnish
1. Set the oven to 170c (150c fan)
2. Tear off a length of aluminium foil to house the tomatoes and the joint (about 10cm larger than the joint) Pull up the sides to form a nest and arrange the tomatoes in the foil, sprinkle over the coriander powder and mix into the tomatoes. Pour over the lime juice.
3. Place the joint on top of the tomatoes and rub a sprinkling of salt into the crackling. Form the foil into a snug nest around the joint, leaving the crackling exposed and ensuring that the fat from the crackling will drip into the foil nest. Roast for 3.5 – 4 hours.
4. Remove the pork and green tomatoes to a warm place to rest (cover it with foil and a thick towel to keep the heat in) whilst you prepare your other vegetables.
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