Roast Pork Belly with Fennel Salad & Anchovy Mayonnaise
Published 9th September, 2020
Cuisine: Australian Serves: 4
Preparation: 1 Hr 15 Mins Cooking: 1 Hr 10 Mins
Ingredients
- 1kg whole piece of Barossa Fine Foods pork belly
- Vegetable oil
- Sea salt
- Black pepper
- Olive oil
- 1-2 fennel bulbs
- 1-2 Granny Smith apples
- ½ lemon
- 1 cup mayonnaise
- 4-5 anchovies
- 1 tbsp baby capers
Method
- Remove the pork belly piece from the packaging and pat dry with paper towel. Using a small sharp knife, score the rind, taking care to only cut into the fat and not the meat, scoring at one-centimetre intervals. Place the pork belly in the fridge, uncovered, for one hour or overnight if time permits.
- Preheat oven to 240℃.
- Remove the pork belly from the fridge and place on a wire rack in the kitchen sink. Pour over a jug of boiling water and then pat dry thoroughly with paper towel.
- While the pork belly is cooking, prepare the salad and mayonnaise. For the mayonnaise, finely chop the baby capers and anchovies and stir through the mayonnaise along with half a teaspoon of cracked black pepper. To prepare the salad, wash and remove the outer layers of the fennel bulb, removing the tops and reserving the fronds for garnish. Slice the fennel very thinly with a sharp knife or mandolin. Cut the green apple the same way (leave the skin on). Place the fennel and apple in a bowl of water with the juice of half a lemon until ready to use.
- To serve, drain the fennel and apple well, place on a platter, scatter with the dill fronds, sprinkle with sea salt and cracked black pepper, and drizzle with olive oil. Slice the pork and serve with the salad and mayonnaise.
Cook’s Tip
- Placing the sliced fennel and apple in water with lemon juice will prevent them from oxidising and turning brown.
where to find us
- Find Barossa Fine Foods pork belly at your local Barossa Fine Foods retail store in South Australia.
