Slow-roast Fennel And Coriander Pork Belly With Chilli-spiked Salsa Verde

DELICIOUS MAGAZINE
11Ingredients
85Minutes

Ingredients

US|METRIC
  • 1 tablespoon sea salt
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 3 kilograms pork belly (outdoor-reared or free-range British, ribs removed but retained and skin scored)
  • parsley (7. Large handful of fresh flatleaf, finely chopped)
  • fresh basil leaves (8. Small handful each of, picked and finely chopped)
  • 3 anchovy fillets (finely chopped)
  • 1 red chilli (0. 1, deseeded and finely chopped)
  • 2 tablespoons capers (drained, rinsed and roughly chopped)
  • 100 milliliters extra virgin olive oil
  • 1 lemon (3. Juice of 1, to taste)
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