Crispy Pork Belly Recipe
agrodolce tomato sauce, fennel & grapefruit salad, anise vinaigrette
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Ingredients
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Crispy Pork Belly
Agrodolce Tomato Sauce
Fennel & Grapefruit Salad
Anise Vinaigrette
Method
Crispy Pork Belly
- 1
Prepare the Pork Belly
Preheat the oven to 160°C (320°F). Score the skin of the pork belly in a crisscross pattern. Rub salt and black pepper all over the pork belly, making sure it gets into the scores. Place the pork belly in a roasting pan, skin side up, and drizzle with olive oil.
- 2
Roast the Pork Belly
Roast in the preheated oven for about 2 hours, or until the meat is tender. Increase the oven temperature to 220°C (428°F) and roast for an additional 30 minutes, or until the skin is crispy.
- 3
Rest
Remove the pork belly from the oven and let it rest for at least 15 minutes before slicing.
Agrodolce Tomato Sauce
- 4
Cook the Sauce
In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add cherry tomatoes, sugar, and red wine vinegar. Cook until the tomatoes soften and the sauce thickens, about 15-20 minutes. Season with salt and pepper to taste.
Fennel & Grapefruit Salad
- 5
Assemble the Salad
In a large bowl, combine the sliced fennel, grapefruit segments, and arugula. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.
Anise Vinaigrette
- 6
Make the Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, honey, anise seeds, salt, and pepper until well combined.
