Slow-roast fennel and coriander pork belly with salsa verde
- May 2013
- Serves 6-8
- 15 minutes to prepare, 6-8 hours to cook
A simple roast pork belly recipe that’s cooked with coriander and fennel seeds and served with a fresh, zingy salsa verde. Serve with roast potatoes or buttery new potatoes.
Need something quicker? This crispy pork belly is ready in 1½ hours.
- 74.2g (24.1g saturated)
- 0.5g (0.1g sugars)
For the pork
- 1 tbsp sea salt
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 3kg outdoor-reared or free-range British pork belly, ribs removed but retained and skin scored
For the salsa verde
- Large handful of fresh flatleaf parsley, finely chopped
- Small handful each of fresh basil and mint, leaves picked and finely chopped
- 3 anchovy fillets, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tbsp capers, drained, rinsed and roughly chopped
- 75-100ml extra-virgin olive oil
- Juice of 1 lemon to taste
- Preheat the oven to its highest temperature. In a pestle and mortar, roughly crush the salt, coriander and fennel seeds, then rub all over the pork. Put the ribs in the middle of a roasting tin, then rest the pork belly on top.
- Roast for 30 minutes, then reduce the oven temperature to 140°C/fan 120°C/gas 1 and cook for 6-7 hours until tender. If the crackling isn’t as crisp as you’d like, increase the temperature again at the end of the roasting time and cook for a further 15-20 minutes.
- Meanwhile, make the salsa verde. Put the herbs, anchovies, chilli and capers in a bowl. Drizzle in the oil and mix until you have a luscious green sauce. Season with salt and pepper and lemon juice to taste, then serve with the pork.
Serve with sautéed potatoes and a bitter leaf salad
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