Warm Potato Salad with Pork Belly and Cherries Recipe
Serves 4 to 6 portions
Preheat the oven to 425° F. Thinly slice the potatoes and the onions and put them in an oven roasting pan with a little oil, tossing to coat the vegetables. Cut the pork into small cubes and scatter it over the potatoes. Season with salt and pepper and drizzle some additional oil over the top.
Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the potatoes are soft and everything is turning golden brown. Add the cherries.
Serve the salad at room temperature, with a little arugula on top.
Reprinted with permission from The Summer Table published in 2015 by Sterling Epicure. Text © Lisa Lemke.