Slow-roast fennel and coriander pork belly with salsa verde

Name: Slow-roast fennel and coriander pork belly with salsa verde
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: Serves 6-8
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

Published: 4 Dec 14
Updated: 18 Mar 24

Test kitchen approved

This roast pork belly has crunchy crackling and a fresh, zingy salsa verde that’s perfect for a spring roast or relaxed Easter lunch. Serve with roast potatoes or buttery new potatoes.

Need something quicker? This crispy pork belly is ready in 1½ hours.

Serves 6-8
15 minutes to prepare, 6-8 hours to cook

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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

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.

Recipe from May 2013 Issue

Nutrition

Nutrition: per serving

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

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