Crispy pork belly with fennel and apple slaw

• fennel seeds↗2 tbsp tbsp

  ground

• coriander seeds↗1 tbsp tbsp

  ground

• chili flakes↗½ tsp tsp
• sea salt↗40g flaky g

  flaky

• pork belly↗1.5kg boneless kg

  boneless

• lemon↗1 small

  zest and juice

• extra virgin olive oil↗3 tbsp tbsp
• chili flakes↗pinch of
• shallot↗1

  finely chopped

• fennel bulbs↗2

  finely chopped, keep leaves for serving (optional)

• apples↗2 small eating

  thinly sliced (good Braeburn)

• garlic clove↗1 large
• corianderlarge bunch of

  leaves

• ground coriander↗1 tsp tsp
• sugar↗½ tsp tsp
• оливкова олія↗80-100ml
• винний оцет↗1 tbsp

Step-by-step instructions

1. 1

   Using a mortar and pestle, crush together fennel seeds, coriander seeds and chili flakes, then mix the spices with salt. Place the pork belly in a roasting pan and make cuts in the skin (about 5 mm apart) with a sharp knife. Rub the skin with most of the salt mixture and leave it uncovered in the refrigerator overnight.

2. 2

   The next day preheat the oven to 170 °C/150 °C with convection/gas 3. Remove the pork from the fridge and brush off the salt mixture. Pat dry with a paper towel to remove moisture, then re‑season with the remaining salt mixture. Roast for 2 hours, then lower the temperature to 150 °C/130 °C with convection/gas 2 and cook for another hour. Raise the temperature to the maximum for 15‑20 minutes or until the skin becomes crispy. If the skin is still not crispy enough, turn the grill to maximum. Transfer the meat to a tray and grill for 4‑5 minutes (watching not to burn). Cover and let rest for 30 minutes.

3. 3

   To make the salad, combine the lemon zest and juice with olive oil, chili flakes and a pinch of seasoning in a large bowl. Add the shallot, fennel and apple, and toss. Optionally sprinkle with fennel leaves.

4. 4

   Whisk together all ingredients for mojo verde and season to taste. Slice and serve the pork with the salad and mojo verde on the side. Any leftover pork can be reheated and placed in crispy rolls with the salad and mojo verde.