Pancetta Croccante Recipe
pork belly | mostarda di pere e peperoni | fennel | lemon dressing
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 180°C (350°F). Score the skin of the pork belly in a crisscross pattern and rub it with salt and black pepper. This will help render the fat and create a crispy crust.
- 2
Cook the Pork Belly
Place the pork belly in a roasting pan and drizzle with olive oil. Roast in the preheated oven for about 1.5 to 2 hours, or until the skin is crispy and the meat is tender. Baste occasionally with the pan juices.
- 3
Prepare the Fennel
While the pork belly is cooking, wash and trim the fennel bulb. Slice it thinly using a mandoline or sharp knife. Set aside.
- 4
Make the Lemon Dressing
Zest and juice the lemon. In a small bowl, mix the lemon juice, zest, a pinch of salt, and a drizzle of olive oil. Whisk until well combined.
Assembly
- 5
Plate the Dish
Once the pork belly is cooked, remove it from the oven and let it rest for about 10 minutes before slicing. On each plate, arrange slices of pork belly alongside the sliced fennel.
- 6
Add Mostarda
Spoon some mostarda di pere e peperoni over the pork and fennel for a sweet and spicy contrast.
- 7
Drizzle with Dressing
Finish by drizzling the lemon dressing over the entire plate for a refreshing touch.
