Pork belly cooked with a rosemary garlic paste and white wine.
Pork belly and fresh fennel salad
- 1kg pork belly, unrolled
- 25g rosemary
- 6 garlic cloves, peeled
- 2 tsp sea salt
- 3 tbsp olive oil
- 500ml dry white wine
- 3 fennel bulbs, about 750g, cut lengthways into 3mm-thick slices
- 1 medium red onion, very thinly sliced
- 2 tsp sumac, plus extra to garnish
- 20g mint, chopped
- 1 green chilli, finely chopped
- 2 lemons, grated zest and juice, plus extra zest to garnish
- 4 tbs olive oil
- Preheat the oven to 230C, gas mark 8. Using a sharp knife, cut into the pre-scored lines on the pork belly’s skin, going deep into the fat, but stopping before the fl esh. Put the belly, skin-side up, on a wire rack over a deep tray. Pour 1 litre boiling water over the skin. As the water washes over, the slits will open. Pat the meat dry with kitchen paper. Discard the water.
- Whiz the rosemary, garlic, salt and oil into a rough paste. Rub this all over the belly. Massage it into the meat for a while, then scrape the paste away from the skin; it can stay on the sides and bottom of the meat.
- Put the belly, skin-side up, in a roasting tray where it fits comfortably but snugly. Roast for 30 minutes. Reduce the oven temperature to 170C, gas mark 3. Pour enough of the wine around the pork (but not over the skin) to come 1cm up the sides of the meat. Cook for 1 hour 20 minutes, topping up the wine as needed. The pork is cooked when it is tender and the skin is crisp. Remove from the oven and keep warm.
- A little while before the pork is done, mix the remaining ingredients in a bowl and season. After the pork has rested for at least 10 minutes, remove the skin, cut into thick slices and add to the salad. Slice the meat into 5mm-thick pieces and add. Toss, transfer to a dish and finish with more lemon zest and sumac.
Fennel brings a herbal element to the pork, which calls for a complex Italian white. Monteforte Passo Avanti 2007/08 Soave, Veneto, Italy. Bin 22514
- Preparation time: 15 minutes
- Cooking time: 1 hour 50 minutes
Typical values per serving:
Average user rating Based on 5 ratings
This recipe was first published in Tue Jun 01 01:00:00 BST 2010.