GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Crisp pork belly with fennel and white anchovy salad

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

"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

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.