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Ingredients
Method
- 1.2kg boneless pork belly, skin on
- 2 tbsp sea salt flakes
- 1 tsp fennel seeds, crushed
- 1 tbsp olive oil
- 1 large fennel bulb, finely shaved
- 6 radishes, thinly sliced
- 1 green apple, julienned
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Handful flat-leaf parsley leaves
- Heat the oven to 240C. Pat the pork skin completely dry, score it at 1cm intervals and rub with olive oil, sea salt and crushed fennel seeds. Sit it skin side up on a rack over a roasting tray and roast for 30 minutes.
- Drop the oven to 160C and roast for another 2 hours, until the meat pulls apart easily and the crackling has puffed. Rest for 20 minutes, then cut into 3cm cubes.
- Toss the shaved fennel, radish and apple with lemon juice, extra virgin olive oil and a pinch of salt. Pile the salad onto plates, top with the warm pork bites and scatter over the parsley. Put the crackling shards in a bowl on the table.
3 hrs 10 mins
6 serving
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