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Slow-roast Fennel And Coriander Pork Belly With Chilli-spiked Salsa Verde
DELICIOUS MAGAZINE11Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. sea salt
- 2 tsp. coriander seeds
- 2 tsp. 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 Tbsp. capers (drained, rinsed and roughly chopped)
- 100 mL extra virgin olive oil
- 1 lemon (3. Juice of 1, to taste)
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