Ingredients Jump to Instructions ↓

  1. 10 gm sea salt

  2. 1 tsp fennel seeds, toasted

  3. 1 tsp coarsely chopped rosemary leaves

  4. 800 gm pork belly

  5. 1 bulb baby fennel, thinly sliced on a mandolin, fronds reserved

  6. 50 gm frise heart

  7. 12 pickled white anchovies (see note)

  8. 20 gm (1 tbsp) salted baby capers, rinsed and drained

  9. 50 ml extra-virgin olive oil

  10. 25 ml sherry vinegar orange, juice only tsp Dijon mustard tsp honey

Instructions Jump to Ingredients ↑

  1. Serves 4 Preheat oven to 240C. Combine sea salt, fennel seeds and rosemary in a mortar and pound with pestle until finely ground. Using a sharp knife, score pork skin in a 1cm cross-hatch pattern, rub skin with salt mixture, place in a roasting tray skin side up and roast for 30 minutes. Reduce heat to 190C and cook for another 20 minutes or until cooked through and skin is crisp. Rest for 10 minutes. For the salad, combine sliced fennel, frise, anchovies and capers in a bowl. Finely chop 1 tsp of reserved fennel fronds and place in a small bowl with remaining ingredients. Whisk to combine and season to taste. To serve, thinly slice pork and arrange on plates with salad.


Send feedback