Name: Crisp pork belly with fennel and white anchovy salad
Yield: 4
Ingredients: 10 gm sea salt; 1 tsp fennel seeds, toasted; 1 tsp coarsely chopped rosemary leaves; 800 gm pork belly; Fennel and white anchovy salad; 1 bulb baby fennel, thinly sliced on a mandolin, fronds reserved; 50 gm frisée heart; 12 pickled white anchovies (see note); 20 gm salted baby capers, rinsed and drained (1 tbsp); 50 ml extra-virgin olive oil; 25 ml sherry vinegar; ½ orange, juice only; ½ tsp Dijon mustard; ½ tsp honey

Crisp pork belly with fennel and white anchovy salad

Australian Gourmet Traveller and Meadowbank Estate vineyard entree recipe for crisp pork belly with fennel and white anchovy salad

Serves 4

“My husband and I enjoyed our anniversary lunch at the Meadowbank Estate vineyard. Would Simon West share his recipe for crisp pork belly with fennel and anchovy salad?”

Karen Greenless, Sandgate, Qld

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Ingredients

10 gm sea salt

1 tsp fennel seeds, toasted

1 tsp coarsely chopped rosemary leaves

800 gm pork belly

Fennel and white anchovy salad

1 bulb baby fennel, thinly sliced on a mandolin, fronds reserved

50 gm frisée heart

12 pickled white anchovies (see note)

20 gm salted baby capers, rinsed and drained (1 tbsp)

50 ml extra-virgin olive oil

25 ml sherry vinegar

½ orange, juice only

½ tsp Dijon mustard

½ tsp honey

Method

Main

1.Preheat oven to 240C. Combine sea salt, fennel seeds and rosemary in a mortar and pound with pestle until finely ground. Using a sharp knife, score pork skin in a 1cm cross-hatch pattern, rub skin with salt mixture, place in a roasting tray skin side up and roast for 30 minutes. Reduce heat to 190C and cook for another 20 minutes or until cooked through and skin is crisp. Rest for 10 minutes.

2.For the salad, combine sliced fennel, frisée, anchovies and capers in a bowl. Finely chop 1 tsp of reserved fennel fronds and place in a small bowl with remaining ingredients. Whisk to combine and season to taste. To serve, thinly slice pork and arrange on plates with salad.