Pork belly with roasted red kuri squash and pistachio parsley pesto from Paris Picnic Club: More Than 100 Recipes to Savor and Share (page 28) by Shaheen Peerbhai and Jennie Levitt
- bay leaves
- pecorino Romano cheese
- rosemary
- garlic
- maple syrup
- parsley
- thyme
- black peppercorns
- pistachio nuts
- pork belly
- Espelette pepper powder
- red kuri squash
-
EYB Comments
Pork belly cures overnight.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.