Slow-roasted pork belly with spring vegetables and anchoïade

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pork belly

  • 4 star anise, seeds (removed from the star) only
  • 6 garlic cloves
  • 1 tbsp chopped fresh rosemary
  • 2kg/4lb 8oz pork belly
  • olive oil, for rubbing
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the spring vegetables

  • 50ml/2fl oz olive oil
  • 1½ tbsp tarragon vinegar
  • 1 tbsp chopped tarragon
  • ½ fennel bulb, sliced, blanched and refreshed
  • 2 slender carrots, scrubbed, blanched and refreshed
  • 4 Jersey royal potatoes, scrubbed and cooked
  • 3 green beans, cooked
  • 4 radishes with leaves still attached, halved

For the anchoiade

  • 3 garlic cloves, crushed
  • 8–10 anchovies, roughly chopped
  • small rosemary sprig, leaves removed
  • 100ml/3½fl oz olive oil
  • red wine vinegar, to taste
  • freshly ground black pepper

For the anchovy garnish

  • 1 tsp black olive tapenade
  • 3 sage leaves
  • 3 anchovies
  • 1 egg white, beaten
  • salt and freshly ground black pepper

Method

  1. To make the pork belly, preheat the oven to 220C/200C Fan/Gas 7. Grind the star anise seeds, garlic and rosemary in a pestle and mortar.

  2. Slash the pork belly and rub with olive oil and the rosemary mixture. Score the skin well, roll up and tie the pork belly with kitchen string. Season the skin with salt and pepper and roast for 30 minutes.
    (How to tie a butcher’s knot)

  3. Turn the heat down to 200C/180C Fan/Gas 6. Remove the lamb from the oven and squeeze over half the lemon juice. Roast for another 2 hours. Turn heat back up to 220C/200C Fan/Gas 7, squeeze over the remaining lemon juice return to the oven for another 20–30 minutes. Leave to rest in a warm place.

  4. To make the spring vegetables, mix the olive oil, vinegar and tarragon together to combine. Toss the cooked spring vegetables in the dressing. Set aside.

  5. To make the anchoiade, using a pestle and mortar, grind the garlic, anchovies and rosemary into a paste and slowly add the oil. Add the vinegar to taste and season with black pepper. Set aside.

  6. To make the anchovy garnish, spread the tapenade on the sage leaves and lay the anchovies in the middle of the leaves. Fold the leaf in half and dip in the beaten egg white. Deep-fry in hot oil until crisp and golden-brown. Season with salt and pepper and keep warm.

  7. To serve, slice the pork into thick slices. Spoon the anchoiade on a serving plate, add the dressed spring vegetables and pork slices. Garnish with the deep-fried anchovies.

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