Ever since I was little we’ve had a roast on a Sunday. It’s a lovely tradition that I never really appreciated until I moved away from home.

This weekend I decided to cook my own version of a Sunday roast - pork belly with potatoes and baked chicory. 

Though I know chicory is an acquired taste it can be really gorgeous. Back home it’s easier to find in the supermarkets but you can still find it in New Zealand - though as I discovered in an interesting experience at the self check out - chicory is actually called ‘witloof’ in New Zealand. Interesting. 

I haven’t put strict measurements here as you can increase and decrease depending on your appetite and how many people there are. 

Jennie’s Sunday roast

Ingredients

Pork belly

One chicory bulb (or witloof) per person

One green chilli

One clove of garlic

Runny honey

Baby potatoes

Rosemary

Thyme

Olive oil

Salt

Method

Preheat your oven to 200 degrees. 

Take your pork belly and cut the fat in 1cm lines until you reach the meat. Rub the fatty side with salt and olive oil and then pop into an oiled baking tray and cover with fresh thyme then put in the oven. It will need to be in there for about 90 minutes but do keep an eye on it as everyone’s oven is different.

Once you’ve got your pork in the oven you can wash and half your potatoes and put into a pot with cold salted water (I don’t bother peeling mine but of course you can if you prefer). Bring to the boil and keep on the hob for about 10 minutes. Drain and pour into a baking dish, smothering them in olive oil and adding rosemary. After 30 minutes of your pork being in the oven, add the dish of potatoes.

Finely chop a green chilli (removing the seeds and membrane) and add to a hot frying pan with one crushed clove of garlic and a large glug of olive oil. Stir until softened. 

Chop the hard end off your chicory bulbs and start peeling the leaves off in twos. Lie them tightly next to each other in a baking dish and pour your chilli, garlic and oil over the top. If you have room in the oven, add the chicory when your pork has 30 minutes to go. After 20 minutes, take the chicory out and lightly drizzle honey over the top, popping back in the oven for 10 minutes.

Everything should be ready at the same time if you follow this recipe. The last thing to do is to take your pork from the oven and put it fat side down into a dry frying pan for about five minutes just to crisp it off.

Lay out your meat, potatoes and chicory on a large platter and drizzle the meat infused oil from the baking dish back over the pork before serving.

Outcome

Even if I say so myself, this meal was really delicious. It’s certainly not your average old school Sunday roast but the Italian twist of the chilli garlic chicory really adds an interesting twist. 

Read the original on: Jennie Eats Italy