FEN­NEL AND CHILLI PORK BELLY WITH PEAR AND WAL­NUT SALSA

Super Food Ideas - - THIS MONTH | GRILL THE GLOBE -

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.

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