Bagnet Verd with Herb-infused Tomato Sauce

Ingredients

• 1 kg (2.2 lbs) pork belly 1 kg (2.2 lbs) pork belly
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, bring water to a boil. Add the pork belly and cook for 1 hour until tender.
3. 3.
   Remove the pork belly from the pot and pat it dry with paper towels.
4. 4.
   In a small bowl, combine minced garlic, rosemary, thyme, parsley, salt, and pepper. Rub the mixture all over the pork belly.
5. 5.
   Heat olive oil in a large skillet over medium-high heat. Add the pork belly and cook until crispy and golden brown on all sides. Remove from the skillet and set aside.
6. 6.
   In the same skillet, add the chopped onion and minced garlic. Sauté until translucent.
7. 7.
   Add the crushed tomatoes, tomato paste, sugar, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld together.
8. 8.
   Slice the crispy pork belly into thick pieces and serve with the herb-infused tomato sauce.

Treat your ingredients with care...

• Pork belly — Make sure to pat the pork belly dry before rubbing it with the herb mixture to ensure a crispy exterior.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes to achieve a rich and flavorful tomato sauce.

Tips & Tricks

• For an extra crispy pork belly, refrigerate it uncovered for a few hours before cooking.
• Serve the Bagnet Verd with a side of roasted potatoes or a fresh green salad.
• If you prefer a spicier tomato sauce, add a pinch of red pepper flakes.
• Experiment with different herb combinations to personalize the flavor profile of the pork belly.
• Leftover Bagnet Verd can be stored in the refrigerator for up to 3 days and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Bagnet Verd with a generous spoonful of the herb-infused tomato sauce drizzled over the crispy pork belly. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the sliced crispy pork belly on a platter and pour the herb-infused tomato sauce over it. Sprinkle some freshly chopped parsley on top for a pop of color. Serve with a side of roasted potatoes or a vibrant green salad.