10²µ/â…“o³ú basil, stalks and leaves roughly chopped
1 green chilli, roughly chopped
2 garlic cloves, roughly chopped
2 garlic cloves, thinly sliced
1 garlic clove, roughly chopped
100²µ/3½´Ç³ú kale, leaves roughly chopped, stalks discarded
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 red onion, thinly sliced
1 shallot, finely chopped
4 vine tomatoes, deseeded and roughly chopped
1 tsp Dijon mustard
1 bay leaf
salt and freshly ground black pepper
2 tbsp fennel seeds
4 tbsp olive oil
2 tbsp olive oil
50–100ml/2–3½fl oz olive oil
2–3 tsp red wine vinegar, to taste
2 tsp sherry vinegar
1 tsp granulated sugar
1 x 2kg/4lb 8oz piece pork belly, on the bone