Pork belly and roast potatoes may not sound like simple and quick cooking but in terms of preperation, for this recipe it's minimal. Pork belly is an inexpensive treat, which despite it's long cooking time is easy to cook and results in tender meat and crispy crackling. Roasted alongside onions and cubed potatoes and served with fresh greens picked from the garden, lightly dressed, the result is rather delicious.
500g of pork belly, skin scored with a sharp blade
1 teaspoon of fennel seeds, lightly toasted and crushed
1 large onion, sliced in 1cm thick discs
700g of rooster potatoes, cut into cubes
A good handful of herbs, oregano, thyme, rosemary
4 cloves of garlic, in their skin
2 tablespoons of rapeseed oil
2 large handfuls of salad leaves
1 tablespoon of extra virgin olive oil
1 teaspoon of white wine vinegar or lemon juice
Sea salt and ground black pepper
Preheat the oven to 220˚C.
Place the slices of onion on the base of roasting tin. Pat the pork belly dry with kitchen paper and rub all over with a generous amount of salt and the fennel seeds.
Arrange the potaotes and garlic cloves around the meat and drizzle with rapeseed oil to coat.
Place in the oven and cook for 20 minutes before turning the heat down to 180˚C and continueing to cook for a further 2 hours, until the meat is tender and the skin crisp.
Mix the olive oil and vinegar in a bowl and season with sea salt and ground black pepper. Taste and adjust accordingly.
Toss the salad leaves in the dressing just before you are ready to serve.
When the pork belly is cooked remove from the tin with the onions and slice into 1cm pieces. Toss the potatoes in the fresh herbs.
Serve the pork belly slices with the onions, roast potatoes and dressed salad leaves.