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Pork, Roast Vegetable and Salad
A bit of a fail safe lunch of roast vegetables with an addition from the other half of the pork belly from the other night (this half roasted but not marinated.) Veg of choice was some celeriac and sweet potato tossed in extra virgin olive oil, garlic and thyme, topped with little crunchy cubes of crispened pork skin.
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