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Crisp pork belly with fennel and white anchovy salad

Crisp pork belly with fennel and white anchovy salad

“My husband and I enjoyed our anniversary lunch at the Meadowbank Estate vineyard. Would Simon West share his recipe for crisp pork belly with fennel and anchovy salad?”
Karen Greenless, Sandgate, Qld

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Crisp pork belly with fennel and white anchovy salad

Serves 4
Pork belly
10 gm   sea salt
1 tsp   fennel seeds, toasted
1 tsp   coarsely chopped rosemary leaves
800 gm   pork belly
Fennel and white anchovy salad
1 bulb   baby fennel, thinly sliced on a mandolin, fronds reserved
50 gm   frisée heart
12   pickled white anchovies (see note)
20 gm (1 tbsp)   salted baby capers, rinsed and drained
50 ml   extra-virgin olive oil
25 ml   sherry vinegar
½   orange, juice only
½ tsp   Dijon mustard
½ tsp   honey


1 Preheat oven to 240C. Combine sea salt, fennel seeds and rosemary in a mortar and pound with pestle until finely ground. Using a sharp knife, score pork skin in a 1cm cross-hatch pattern, rub skin with salt mixture, place in a roasting tray skin side up and roast for 30 minutes. Reduce heat to 190C and cook for another 20 minutes or until cooked through and skin is crisp. Rest for 10 minutes.
2 For the salad, combine sliced fennel, frisée, anchovies and capers in a bowl. Finely chop 1 tsp of reserved fennel fronds and place in a small bowl with remaining ingredients. Whisk to combine and season to taste. To serve, thinly slice pork and arrange on plates with salad.

Note Pickled white anchovies are available from David Jones Foodhalls and select delicatessens.

RECIPE Simon West, Meadowbank Estate vineyard (edited by Adelaide Lucas) PHOTOGRAPHY Chris Chen STYLING Vanessa Austin


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