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Crispy fennel pork belly with herb salsa Recipe

Name: Crispy fennel pork belly with herb salsa
Yield: 6
Ingredients: 1 tbsp fennel seeds; ½ tbsp dried sage; 1 tbsp sea salt; 2.5 kg British free-range pork belly, bone-in, skin scored (ask your butcher to do this for you); 2 onions, thickly sliced; 2 bramley apples, peeled and thickly sliced; 4 carrots, halved lengthways; Olive oil for roasting; 500ml chicken stock; 300ml dry white wine, plus a splash to serve; For the salsa; ½ red onion, thinly sliced; 3 tbsp red wine vinegar; Zest and juice 1 lemon; 1 tbsp caster sugar; 2 large bunches soft fresh herbs (such as mint, chives, coriander, parsley or basil), leaves picked and roughly chopped

delicious. magazine

Tender pork with crispy crackling, paired with fennel flavours and herb salsa – what more would you want to serve at a dinner party?

Ingredients

1 tbsp fennel seeds

½ tbsp dried sage

1 tbsp sea salt

2.5 kg British free-range pork belly, bone-in, skin scored (ask your butcher to do this for you)

2 onions, thickly sliced

2 bramley apples, peeled and thickly sliced

4 carrots, halved lengthways

Olive oil for roasting

500ml chicken stock

300ml dry white wine, plus a splash to serve

For the salsa

½ red onion, thinly sliced

3 tbsp red wine vinegar

Zest and juice 1 lemon

1 tbsp caster sugar

2 large bunches soft fresh herbs (such as mint, chives, coriander, parsley or basil), leaves picked and roughly chopped

Method

Heat the oven to 150°C/130°C fan/gas 2. Mix the fennel, sage and salt in a small bowl, then rub the flavourings into the scored lines in the skin of the pork belly.

Put the onions, apple slices and carrots in the centre of a roasting tin that fits the pork belly comfortably but fairly snugly. Sit the pork on top of the veg, then drizzle with a good glug of oil and add a few turns of ground black pepper.

Pour the stock and wine into the tin around the pork, then roast in the oven for 4 hours 30 minutes or until the meat is very tender and can be pushed apart with a fork. Turn over the vegetables if they’re browning too much.

Turn up the oven to 240°C/220°C fan/gas 9 and cook the pork for a further 25-30 minutes until the crackling has bubbled and is golden and crisp (keep an eye on it). Remove from the oven, transfer the pork to a cutting board and leave to rest for at least 30 minutes.

Remove the vegetables from the liquid, put in an ovenproof dish, cover with foil and keep warm in the switched-off oven. Pour the cooking juices into a saucepan, skim off the fat, then keep warm over a gentle heat, adding a splash more wine just before serving.

Meanwhile prepare the salsa. Put the onion in a bowl with the vinegar, lemon zest and juice and sugar, then season with salt. Leave for 10 minutes until lightly pickled, then drain and mix with the fresh herbs just before serving. Carve the pork into squares or thick slices (use kitchen scissors to cut through the crackling if it’s difficult), then plate up with some of the reserved veg and a drizzle of the cooking juices. Serve with the salsa on the side. Mash or roast potatoes would be great if you’re feeding a crowd.

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