Nigel Slater’s grilled pork belly, spring onions and romesco recipe#BeeL

Nigel Slater’s grilled pork belly, spring onions and romesco recipe Toast 50g of flaked almonds in a dry frying pan until golden. While the pork is cooking, toss 200g of slim spring onions in olive oil then put them on the grill turning them regularly. The trick Brown the pork thoroughly on both sides, then lower the heat under the griddle and continue cooking until the meat is cooked right through, turning from time to time. Depending on the thickness of the pork and the heat of the griddle, it should take about 6 minutes per side. The twist We also tried this recipe with aubergine replacing the pork and it worked very well. The slices of aubergine, about 1cm thick, were salted and left for 30 minutes before grilling, to give a softer, silkier result.