This Crispy-skin pork belly with rosemary salsa verde makes for a great lunch or dinner option. Bursting with fragrant herbs and spices, you’re guaranteed to be hooked.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Meanwhile, combine the Brussels sprout, sugar, vinegar and remaining oil in a roasting pan. Season. Roast, turning occasionally, for 30 mins or until Brussels sprout is golden and tender.
Arrange the Brussels sprout on a serving platter with the parsley leaves. Drizzle with salsa verde. Top with the pork. Sprinkle with rosemary sprigs.