Crisp pork belly with oyster stew, thyme and fennel

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

For the pork belly

  • 3 garlic cloves, crushed
  • 2 tbsp fennel seeds, crushed
  • 1 lemon, zest only
  • ½ pork belly, on the bone, trimmed to a neat rectangle, skin scored
  • salt and freshly ground black pepper

For the oyster stew

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • ½ celery, finely chopped
  • 1 fennel bulb, finely chopped
  • 6 sprigs thyme
  • 150ml/5fl oz dry white wine
  • 25g/1oz unsalted butter
  • 200ml/7fl oz double cream
  • 12 oysters, opened and fleshed removed, juice reserved
  • 1 tsp finely chopped fennel fronds
  • 1 tsp finely chopped chervil
  • 1 tsp finely chopped tarragon
  • 1 tsp finely chopped dill
  • 1 unwaxed lemon, zest only
  • salt and freshly ground black pepper
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