Cut the belly pork into 6-8 even-sized pieces. Season with salt and pepper.
The perfectly braised pork belly with its succulent skin is slow-roasted in a mirepoix of fresh aromatic vegetables. The delicate aroma of thyme-infused throughout the dish is divine. Tender fondant potatoes accompany the pork belly and the tangy salsa verde adds a touch more decadence to the final dish. This is one for the entertaining repertoire.