Pork belly with fennel seeds, lemon and garlic

FOOD & WINE MATCH

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Pork belly with fennel seeds, lemon and garlic

This recipe is from the August/September 2010 issue of Gourmet Traveller WINE.

Wine to try
2007 Yering Station Chardonnay, Yarra Valley, A$28/NZ$25
Pork and chardonnay is a match made in heaven. Here, the pork belly’s sweet yet robust flavours are enhanced with the use of fennel seeds and garlic in the marinade, which works well with the subtle, spicy oak of the Yering Station Chardonnay. The wine’s bottle age adds to its depth and complexity without straying towards overdeveloped characters. An alternative option would be a viognier, but one in the more subtle mould such as the 2008 Philip Shaw The Dreamer Viognier or Tim Kirk’s early-drinking 2009 Clonakilla Viognier Nouveau.

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Pork belly with fennel seeds, lemon and garlic

Serves 4

750 g	piece pork belly
1 tbsp	fennel seeds
4	cloves garlic, thinly sliced
Juice	of 2 lemons
4 tbsp	olive oil
To serve:	ciabatta-style bread and hot English mustard

1	Place pork belly in a large bowl. Add fennel seeds, garlic, lemon juice and olive oil. Season generously with sea salt and freshly ground black pepper. Rub marinade mixture into the pork belly then cover with plastic wrap and refrigerate for 1 hour.
2	Preheat oven to 180C. Preheat barbecue to medium. Grill pork belly for about 20 minutes, turning occasionally, or until charred and tender. Transfer pork belly to an ovenproof dish and bake for 25 minutes or until cooked through. Rest pork for 10 minutes before slicing. Serve with bread and mustard.