Roas Pork Belly with Hasselback Potatoes and Gremolata

This is the roast that I have made many times already. Mostly because someone came over and I want to put myself in the kitchen, not only because of the roast, but also because of the potatoes. I think it has its place not only on the weekday table ,but also on the festive table.

Ingredients ( for 4 person): 600gr Pork Belly, 2pcs Apple, 1pcs Carrot, 160gr Green Beans, 2pcs Garlic Clove, 30ml Red Wine Vinegar, 700gr Waxy Potatoes, 80gr Butter, Parsley and Mint - if desired.

If necessary, dry the meat with kitchen paper. Score the fatty side of the meat in a criss cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below. Season with a very generous pinch of salt and rub it deep into the criss cross pattern. Heat a large non stick pan, over a very high heat. Once very hot, put the meat, fat side down and cook for 4 - 5min, then flip and cook for 2 - 3 min. When the meat is ready, put it in a baking tray lined with baking paper, and put in the oven for 45 - 50 min. The easiest way to prepare Hasselback potatoes is to spread a kitchen towel on the counter. So the chopsticks or the round - ended cutlery that we put the potatoes between will not move. So put the potato between the two chopsticks and thinly slice it with a sharp knife. Making sure that the chopsticks stops the knife, so the potato is not cut completely. When we are done with this, put the potatoes in a bowl, sprinkle them thoroughly with olive oil, season them with plenty of salt and pepper, and mix them. Put the potatoes in a baking tray lined with baking paper, with the cut side facing up, and bake for 35 - 40 min. Or until tender and starting to crisp. Add the green beans to a pot, cover them with boiled water with pinch of salt. Bring to the boil over a high heat, and cook for 3 - 4 min. Once tender, cool with cold water, dry and set aside. Slice your apples and carrot into matchsticks. Combine most of the chopped parsley and mint with your red wine vinegar. and grated garlic and 4 tbsp olive oil in a bowl. Season with a generous pinch of salt and pepper, and sugar. Put the green beans, carrot, and apples in a large bowl, and mix with of gremolata. When the potatoes are baked, they can be sprinkled with melted butter and with parsley.