FENNEL AND CHILLI PORK BELLY WITH PEAR AND WALNUT SALSA
SERVES 6 PREP 15 MINUTES COOK 1 HOUR 25 MINUTES
3 teaspoons fennel seeds 3 teaspoons sea salt flakes 2 teaspoons dried chilli flakes 2 teaspoons finely grated lemon rind 2 garlic cloves, crushed ¹⁄³ cup extra virgin olive oil 1kg piece boneless pork belly, scored (see notes) Vegetable oil, for shallow-frying ¼ cup fresh sage leaves 2 corella pears, cut into 1cm pieces ¼ cup chopped toasted walnuts 2 tablespoons white balsamic vinegar 80g mixed salad leaves ¹⁄³ cup shaved parmesan 2 tablespoons lemon juice 1 teaspoon wholegrain mustard
1 Preheat a barbecue (with hood) grill and hotplate on high. Using a mortar and pestle, lightly crush fennel seeds, salt and chilli flakes (see notes). Reserve 2 teaspoons mixture. Add lemon rind, garlic and 1½ tablespoons olive oil to remaining mixture, pounding to combine. Pat pork belly dry with paper towel. Rub garlic mixture all over pork. 2 Turn off barbecue grill, leaving hotplate on. Place pork in a disposable foil baking tray. Place tray on grill. Cook pork, with hood closed and using indirect heat, for 30 minutes. Reduce heat to medium. Cook for a further 45 to 50 minutes or until cooked through. Remove from barbecue. Stand, covered, for 10 minutes to rest. 3 Meanwhile, pour enough vegetable oil into a small frying pan to come 5mm up the side. Heat over high heat. Carefully shallow-fry sage leaves for 30 seconds or until crisp (oil will spit). Using a slotted spoon, transfer to a plate lined with paper towel to drain. Set aside to cool. 4 Combine pear, walnuts, vinegar and 2 teaspoons remaining olive oil in a medium bowl. Crush 4 sage leaves and add to mixture. Season. Toss to combine. 5 Place salad leaves and parmesan in a large bowl. Whisk lemon juice, mustard and remaining olive oil in a jug. Season. Drizzle over salad. Gently toss to combine. Sprinkle pork with remaining crispy sage and reserved fennel seed mixture. Serve with pear salsa and salad. NUTRITION: (per serve) 4544kj; 106.9g fat; 35.1g sat fat; 19.3g protein; 9.2g carbs; 3.9g fibre; 125mg chol; 1156mg sodium.