PIG • OUT
CHRISTOPHE’S PORK BELLY WITH APPLE AND FENNEL
“This is a classic, foolproof recipe that deserves a place in your Sunday lunch repertoire.” – Christophe Dehosse, chef-owner of The Vine Bistro at Glenelly Estate and Joostenberg Bistro at Klein Joostenberg
Serves 6 to 8 A LITTLE EFFORT GREAT VALUE Preparation: 30 minutes Cooking: 2 hours 15 minutes
fennel seeds 1 T
thyme leaves 4 t
fresh rosemary leaves 1 t
lemons 3, zested
fine salt 1 T
black pepper 1 t
vegetable or olive oil
skin-on pork belly 1 x 2 kg, scored
garlic 2 heads
baby onions 10–12, peeled
fennel 6 large bulbs
apples 6
Dijon mustard, for serving
creamy mashed potatoes, for serving
“ Ribs should be marinated for two days, then cooked twice ”
– Jimmy Arvinitis
Preheat the oven to 220˚C. Mix the fennel seeds, herbs, lemon zest, salt and pepper. Rub the meat all over with a little oil and a generous amount of this seasoning. Place the meat in a roasting tray in the oven for Cut the garlic, onions and fennel bulbs in half and arrange around the meat in the roasting tray. Spoon the pan juices over the veggies and return to the oven. Roast for 15 minutes, then reduce the oven temperature to 180˚C and roast for a further 30 minutes. Peel and core the apples, then cut into quarters. Add to the ingredients in the roasting tray, spooning more of the pan juices over everything. Cook for a final 30 minutes. Remove from the oven. The skin should be crisp and crackling, the meat cooked through and the veggies and apple caramelised and soft. Remove the meat from the pan and allow to rest for a few minutes. Skim off excess fat, if necessary. Slice the meat along the score lines and serve with the apple, vegetables, Dijon mustard and creamy mash.
