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Fennel and Rosemary Pork Belly with Roast Potatoes, Pears, Pancetta and Sage with Buttery Spinach and Beans

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, D, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lovely big pork belly, about 2 kg (few bones ok)

  2. 8 lge cloves of garlic

  3. 3 table spoons rosemary chopped

  4. 3 table spoons fennel seeds

  5. salt

  6. 5 sticks of celery

  7. 4 carrots

  8. 2 brown onions , cut in quarters

  9. Sprigs of rosemary

  10. 500ml brown veal stock

  11. cup pinot

  12. 1 star anise... all reduced for light jus

  13. oil

  14. 10 royal blue potatoes

  15. 4 crisp pears (i like them a bit tart)

  16. 1 tablespoon brown sugar

  17. 1 tablespoon butter

  18. Splash of apple balsamic vinegar

  19. 10 sage leaves

  20. 80gms pancetta thinly sliced, almost shaved

  21. 2 tablespoons of butter

  22. 2 garlic cloves, thinly sliced

  23. 3 bunch english spinach , washed and drained

  24. 500gms french beans , blanched

Instructions Jump to Ingredients ↑

  1. Pork Score pork skin using a Stanley trimmer, then blanch skin side only of belly in frying pan with shallow boiling water Put garlic rosemary, fennel and salt in mortar and pestle and grind to paste- rub over flesh of pork (not on skin).

  2. Lay veg on big non stick baking tray and place belly on top skin side up.

  3. Bake in oven for about 2.5hrs 170 deg then turn oven up to 250 deg, salt skin and cook for further ½ hr till crackles up. Watch it carefully so it doesn’t burn and if you are having trouble with it crackling, turn on grill but place pork on mid to low shelf as it is easy to burn under grill (don’t take your eyes off it when under the grill!)

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