You'll need to begin this recipe 2 days ahead.
- 1.5 kg piece boneless pork belly
- 1 tbsp finely chopped rosemary
- 2 garlic cloves, crushed
- 1 tsp coarsely cracked black pepper
- 1 tsp coarsely crushed fennel seeds
- 1½ tbsp sea salt
- 50 ml olive oil, for drizzling
- 200 ml dry white wine
- 8 ciabatta rolls, split
- To serve: aïoli, wild rocket and thinly sliced nectarine
- 1 tbsp olive oil
- 1 Spanish onion, diced
- 2 garlic cloves, finely chopped
- 1 tsp fennel seeds
- 8 nectarines, cut into thick wedges
- 60 gm caster sugar
- 2 tbsp red wine vinegar
- Juice of 1 lemon
- 1 fresh bay leaf
- 1 rosemary sprig
- 1For nectarine relish, heat oil in a large saucepan over medium-high heat, add onion, garlic and fennel seeds and stir occasionally until tender (4-5 minutes). Add remaining ingredients, season to taste, bring to the simmer, reduce heat to medium and stir occasionally until thick and jammy (15-20 minutes). Transfer to a sterilised container and refrigerate to pickle before using (2 days). Makes about 500ml. Nectarine relish will keep refrigerated for 1 month.
- 2Preheat oven to 220C. Place pork belly skin-side up on a work surface and score skin in a cross-hatch pattern. Combine rosemary, garlic, pepper and fennel seeds with half the sea salt in a bowl then spread evenly over pork belly. Drizzle skin with oil and scatter with remaining sea salt, massaging into the incisions. Place in a roasting pan, add wine, roast until crackling starts to form (30-40 minutes), reduce temperature to 160C and roast until cooked through (1 hour). Rest for 20 minutes then thickly slice.
- 3Spread ciabatta rolls with aïoli and nectarine relish, top with pork, crackling, rocket and nectarine slices and serve.
Drink suggestion by Max Allen: Fruity young red barbera.