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Fennel and chilli pork belly with pear and walnut salsa
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Achieve perfect crispy crackling with this flavorful fennel, lemon, and chili pork belly recipe every time.
Ingredients:
  • 3 tsp fennel seeds
  • 7.20 gm sea salt flakes
  • 2 tsp dried chilli flakes
  • 2 tsp finely grated lemon rind
  • 75.08 gm extra virgin olive oil
  • 1kg piece boneless pork belly, scored (see notes)
  • Vegetable oil, for shallow-frying
  • 62.50 ml fresh sage leaves
  • 2 corella pears, cut into 1cm pieces
  • 28.75 gm chopped toasted walnuts
  • 40.00 ml white balsamic vinegar
  • 80g mixed salad leaves
  • 82.50 ml shaved parmesan
  • 42.00 gm lemon juice
  • 5.90 gm wholegrain mustard
Instructions:
  • - Preheat your barbecue grill and hotplate to high heat, ensuring the hood is closed. - Crush fennel seeds, salt, and chili flakes lightly using a mortar and pestle, then set aside 2 teaspoons of the mixture. - To the remaining mixture, add lemon zest, garlic, and 1 1/2 tablespoons of olive oil, then pound until well combined. - Use paper towels to pat the pork belly dry, then rub the garlic mixture all over the meat.
  • Turn off the barbecue grill, leaving the hotplate on. Put the pork in a disposable foil baking tray and place it on the grill. Allow the pork to cook with the hood closed using indirect heat for 30 minutes. Lower the heat to medium and continue cooking for another 45 to 50 minutes or until fully cooked. Take the pork off the barbecue and let it rest, covered, for 10 minutes before serving.
  • Pour a generous amount of vegetable oil into a small frying pan, ensuring it reaches about 5mm up the side. Heat the oil over high heat and gently fry the sage leaves for 30 seconds or until they are crispy (be cautious, the oil may splatter). Use a slotted spoon to transfer the sage leaves to a plate lined with paper towel to remove excess oil. Let them cool before using.
  • In a medium bowl, mix pear, walnuts, vinegar, 2 teaspoons of olive oil, crushed sage leaves, and seasonings. Toss everything together until well combined.
  • In a large bowl, combine salad leaves and parmesan. In a separate jug, whisk together lemon juice, mustard, and remaining olive oil. Season with salt and pepper. Drizzle the dressing over the salad and gently toss to mix. Sprinkle the pork with the remaining crispy sage and reserved fennel seed mixture. Serve with pear salsa on the side.

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