• Save to your scrapbook
  • Save to your scrapbook

    Pork belly and fresh fennel salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pork belly and fresh fennel salad

    Pork belly cooked with a rosemary garlic paste and white wine.

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 50 minutes

    Serves: 4


    • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    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


    Average user rating

    5 stars