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)
Serve with sautéed potatoes and a bitter leaf salad
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