Crispy pork belly with potatoes, eggs and gribiche dressing from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 187) by Diana Henry

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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.

Notes about this recipe

  • Clog on January 14, 2023

    The vinegar in the dressing was a superb foil for the fattiness of the pork. A lovely supper dish.

  • L.Nightshade on August 17, 2014

    I modified the treatment here to make it a brunch dish. I boiled the potatoes and tossed them with the gribiche dressing as specified, lightly steamed spinach, crisped up pork belly slices in a pan, then fried eggs and toast in some of the pork belly fat. Piled it all on plates. So, not as intended, but the same ingredients and inspiration resulted in a wonderful breakfast. Will definitely do this again.

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