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Slow-Braised Pork Belly with Wilted Greens, Olives, Capers and Feta Polenta

Tender pork belly braised with greens, olives, and capers, served alongside creamy, buttery feta-infused polenta.

PorkMain CourseSlow-CookedPolentaHealthy Greens
Estimated Nutrition
Calories
1203.1
kcal / serving
4812.2 kcal total
Carbs
36.2g
per serving
144.6 g total
Fat
95.6g
per serving
382.4 g total
Protein
49.6g
per serving
198.5 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
g
Capers
Rinsed
Dairy
500
ml
Milk
For polenta
20
g
Butter
50
g
Feta
Crumbled
Fruits
0.5
unit
Lemon Juice
To taste
GrainsCereals
150
g
Polenta
Instant
Liquids
350
ml
White Wine
500
ml
Chicken Stock
Meat
1.5
kg
Pork Belly
Skin removed, cut into four equal pieces
NutsSeeds
1
unit
Salt
Sea salt, to taste
1
unit
Black Pepper
Freshly ground, to taste
4
clove
Garlic
Finely chopped
30
g
Parsley
Fresh flat-leaf, finely chopped
1
unit
Bay Leaf
2
clove
Garlic
Bruised, for infusion
OilsFats
15
ml
Olive Oil
For browning
Seafood
6
unit
Anchovies
Salted
Vegetables
1
unit
Onion
Finely chopped
1
unit
Leek
Finely chopped
1
unit
Fennel Bulb
Small, finely sliced
500
g
Mixed Leafy Greens
Spinach, chard, kale, or dandelion, torn
200
g
Broccoli
Roughly chopped
100
g
Green Olives
Pitted, roughly chopped

Method

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