Slow-roast fennel and coriander pork belly with salsa verde

Slow-roast fennel and coriander pork belly with salsa verde
  • Serves icon Serves 6-8
  • Time icon 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.

Nutrition: For 8 servings

Calories
983kcals
Fat
74.2g (24.1g saturated)
Protein
79.2g
Carbohydrates
0.5g (0.1g sugars)
Fibre
0.3g
Salt
2.6g
Calories
983kcals
Fat
74.2g (24.1g saturated)
Protein
79.2g
Carbohydrates
0.5g (0.1g sugars)
Fibre
0.3g
Salt
2.6g

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Serve with sautéed potatoes and a bitter leaf salad

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  1. I love this recipe because it will earn me browny points with my husband – he is a massive lover of pork belly and this looks right up his street.

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