Crispy pork belly with mojo verde and white beans
PREP & COOKING TIME 3½ hours, plus overnight chilling
SERVES 5-6
INGREDIENTS
• 1.3kg boneless pork belly, skin on • 1 tbsp fennel seeds, crushed • 2 tbsp coriander seeds, crushed • • tsp chilli flakes • 40g sea salt flakes For the fennel and beans • 1 tbsp olive oil • 1 tbsp unsalted butter • 2 fennel bulbs, cut into wedges • 100ml white wine • 400ml chicken stock • 3 × 400g tins butter beans, drained For the mojo verde • 1 large garlic clove • large bunch of coriander leaves • 1 tsp ground coriander • ½ tsp caster sugar • 100ml extra virgin olive oil • 1 tbsp red wine vinegar • sea salt
METHOD
1 Score the pork skin with a sharp knife in 5mm intervals. Lay the pork in a large roasting tin.
Toast the fennel seeds, coriander seeds and chilli fakes in a dry frying pah Over a medium heat for 3-4 minutes. Add them to a mortar and crush them lightly with a pestle, then tip them into a bowl with the salt and mix together. Pack two-thirds of the salt mixture-over the
