When life’s hustle gets overwhelming, there’s something revitalizing about a slow-cooked meal wafting tantalizing aromas through the house. I discovered this Slow-Roast Fennel and Coriander Pork Belly with Salsa Verde on an evening when I wanted to impress friends without the stress of juggling a complicated recipe. Imagine the unexpected delight of biting into succulent pork with crispy crackling, elevated by a vibrant and fresh salsa verde—a dish that feels gourmet yet is surprisingly simple!
As I prepared this feast, there was a moment when the fragrant herbs mingled into the oil, transforming into an irresistible sauce that made my taste buds dance. Trust me; this recipe will make you the star of any gathering, as it effortlessly combines homey comfort with a touch of elegance. Ready your apron; let’s dive into a slow-roasting experience that leaves fast food in the dust!
Why is Slow-Roast Fennel And Coriander Pork Belly With Salsa Verde a Must-Try?
Exquisite Flavors: The unique blend of fennel and coriander elevates the pork belly with a savory depth, ensuring every bite is like a taste of gourmet dining.
Effortless Cooking: With just a few steps and minimal hands-on time, you’ll spend the majority of your day enjoying the intoxicating aroma wafting from your kitchen.
Impressive Presentation: Serve this dish at your next gathering, and you’ll be showered with compliments, as the crispy crackling and vibrant salsa verde make for an eye-catching meal.
Customization: Feel free to adjust the herbs in your salsa verde; it welcomes creativity, allowing you to adapt it to your taste.
Perfect for Comfort Food Lovers: This dish is a sublime combination of succulent pork and refreshing salsa, perfect for those who crave home-cooked comforts over fast food.
Don’t miss out on exploring more comforting options like this in our ultimate guide to slow-cooked meals.
Slow-Roast Fennel And Coriander Pork Belly Ingredients
• Here’s everything you’ll need for a delightful feast!
For the Pork
- 3 kg outdoor-reared British pork belly – Using high-quality pork ensures a richer taste and tender texture.
- 1 tbsp sea salt – This enhances the flavor and helps to achieve crispy crackling.
- 2 tsp coriander seeds – Provides a warm, aromatic note that beautifully complements the pork.
- 2 tsp fennel seeds – Adds a slight sweetness and complexity to the dish.
For the Salsa Verde
- Large handful of fresh flatleaf parsley – Offers brightness and freshness to balance the richness of the pork.
- Small handful fresh basil – This herb adds a fragrant touch to the salsa verde.
- Small handful fresh mint – Brings a refreshing element that cuts through the fattiness of the pork.
- 3 anchovy fillets – Infuses umami depth into the salsa.
- 1 red chilli – Adds a hint of heat; adjust according to your spice preference.
- 2 tbsp capers – Provides a tangy burst that enhances the whole dish.
- 75-100 ml extra-virgin olive oil – A quality oil helps to emulsify the salsa into a delicious sauce.
- Juice of 1 lemon – Brightens up the flavors and adds a zesty finish to the salsa verde.
This Slow-Roast Fennel and Coriander Pork Belly with Salsa Verde is bound to become your new favorite!
How to Make Slow-Roast Fennel And Coriander Pork Belly With Salsa Verde
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Preheat your oven: Begin by setting your oven to its highest temperature. This initial heat will help create that irresistible crackling you desire.
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Prepare the seasoning: In a pestle and mortar, roughly crush the sea salt, coriander seeds, and fennel seeds. Smother this fragrant mixture all over the pork belly, infusing it with flavor.
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Position the pork: Place the reserved ribs in the center of a roasting tin, then rest the seasoned pork belly atop, allowing the flavors to meld beautifully as it cooks.
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Roast the pork: Roast the pork belly for 30 minutes at high heat to create a crispy surface. Afterward, reduce the temperature to 140°C/fan 120°C/gas 1 and slow-cook for 6-7 hours until it’s tender and succulent.
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Crisp the crackling: If the crackling isn’t as crispy as you wish it to be, crank the oven temperature back up for an additional 15-20 minutes. You’ll be rewarded with that perfect crunch!
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Make the salsa verde: While the pork roasts, prepare the salsa verde! Combine the parsley, basil, mint, anchovies, chilli, and capers in a bowl, mixing them together for a vibrant, herbaceous sauce.
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Emulsify the sauce: Drizzle in the extra-virgin olive oil and mix until your herbs and oil blend into a luscious, green sauce that just beckons to be poured over your pork.
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Final touches: Season the salsa verde with salt, pepper, and lemon juice to taste. It will beautifully complement the rich flavors of your slow-roasted pork.
Optional: Serve with a sprinkle of extra fresh herbs for added freshness and color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Get ready to simplify your meal planning with this Slow-Roast Fennel and Coriander Pork Belly with Salsa Verde! You can season the pork belly up to 24 hours in advance by rubbing it with the salt, coriander, and fennel seeds—a process that deepens flavor and helps create that sought-after crackling. For the salsa verde, prep your herbs and anchovies and store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy your meal, simply roast the pork according to the instructions and whip up your fresh salsa just before serving for that vibrant taste. This way, you’ll have a delightful, home-cooked feast waiting for you with minimal effort on busy days.
Expert Tips for Slow-Roast Fennel And Coriander Pork Belly
- Quality Matters: Use high-quality, outdoor-reared pork belly for the best flavor and texture. Cheaper cuts might lack tenderness and richness.
- Season Generously: Don’t skimp on the salt and spice rub. An even coating is crucial to achieving that crispy crackling and flavorful crust.
- Low and Slow: Cooking at a low temperature for a long duration is key to breaking down the fat, ensuring juicy meat. Avoid rushing the process!
- Check for Crispness: If the crackling isn’t as crisp as you’d like, crank the temperature up at the end. Just keep an eye on it to prevent burning.
- Salsa Verde Balance: Taste as you go! Adjust the lemon juice, salt, and pepper in your salsa verde for a perfect zesty flavor that complements the dish.
Enjoy creating your unforgettable Slow-Roast Fennel And Coriander Pork Belly with Salsa Verde!
Slow-Roast Fennel And Coriander Pork Belly Variations
Feel free to play around with this recipe and make it your own—let your culinary creativity shine!
- Herb Swap: Substitute the parsley with cilantro for a zesty twist that adds brightness to your salsa verde.
- Spice Up: Add smoked paprika to the pork seasoning for an extra depth of flavor that enhances the savory profile.
- Heat Level: Include the seeds from the red chili for more spice, or swap in jalapeños for a different kind of heat.
- Citrus Twist: Experiment with lime juice instead of lemon for the salsa verde, bringing in a refreshing tang that dances on the palate.
- Nutty Variation: Mix in toasted nuts, like slivered almonds, into the salsa verde for a delightful crunch and added richness.
- Dairy Delight: Drizzle a bit of cream or yogurt over the pork before serving for a decadent finish that balances the richness.
- Veggie Boost: Add roasted vegetables, like carrots and sweet potatoes, to the roasting tin for a flavorful one-pan meal that’s comforting and hearty.
- Zesty Skin: For a citrus-infused crackling, rub some orange zest onto the pork skin before roasting; it will elevate your dish to new aromatic heights.
Let these variations inspire you to create your perfect pork belly experience!
What to Serve with Slow-Roast Fennel And Coriander Pork Belly With Salsa Verde?
When it comes to delicious home-cooked meals, pairing is everything! Let’s create a symphony of flavors that enhances the rich, succulent pork belly and zesty salsa verde.
- Creamy Polenta: Its smooth texture beautifully contrasts the crispy pork, while the mild flavor allows the pork and salsa to shine.
- Garlicky Green Beans: These vibrant green beans add a fresh crunch, balanced perfectly with their buttery garlicky flavor. They also bring a pop of color to your plate!
- Roasted Root Vegetables: A medley of carrots, parsnips, and sweet potatoes will provide a sweet and earthy dimension that complements the savory pork beautifully.
- Crispy Brussels Sprouts: Roasted to perfection, their slightly bitter notes will cut through the richness of the pork, creating a wonderfully balanced meal.
- Tangy Coleslaw: Crisp, tangy slaw with a hint of vinegar brings freshness and crunch, contrasting beautifully with the tender pork belly.
- Chilled White Wine: A light, chilled Sauvignon Blanc or a citrusy Chardonnay enhances the dish’s flavors and refreshes your palate between bites.
- Lemon Sorbet: For dessert, a refreshing lemon sorbet will cleanse the palate after the rich pork, leaving your guests delighted and satisfied.
These pairings will bring out the best in your Slow-Roast Fennel And Coriander Pork Belly With Salsa Verde, turning it into a well-rounded meal that everyone will love!
How to Store and Freeze Slow-Roast Fennel And Coriander Pork Belly
Fridge: Store any leftover pork belly in an airtight container in the fridge for up to 3 days, ensuring it retains its succulent flavor.
Freezer: For longer storage, freeze the cooled pork belly wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To retain the crispiness, reheat in the oven at 180°C for about 15-20 minutes, or until warmed through. Serve with fresh salsa verde for an extra burst of flavor.
Salsa Verde Storage: Store leftover salsa verde in the fridge for up to 1 week. Keep it in a sealed container, and stir well before serving again to revive its vibrant taste.
Slow-Roast Fennel And Coriander Pork Belly with Salsa Verde Recipe FAQs
What’s the best way to select ripe ingredients for this recipe?
Absolutely! When choosing your pork belly, look for a cut with a good amount of intermuscular fat and a nice layer of skin. The fat ensures that the meat stays juicy during cooking, while the skin contributes to that coveted crispy crackling. For fresh herbs, opt for vibrant, bright leaves without dark spots or wilting, as freshness greatly enhances the flavor of your salsa verde.
How should I store any leftover pork belly?
After enjoying your slow-roast fennel and coriander pork belly, make sure to store any leftovers promptly! Place your cooled pork in an airtight container and keep it in the fridge where it will stay fresh for up to 3 days. If you have more than leftovers, you can wrap it tightly in plastic wrap and then foil for up to 3 months in the freezer. Just remember to thaw in the fridge overnight before reheating!
What are the reheating instructions to maintain the pork’s crispiness?
For reheating your delicious slow-roast pork belly, preheat your oven to 180°C (or 350°F) and place the pork belly on a baking tray. Reheat it for about 15-20 minutes until warmed through and the crackling returns to its crunchy glory. You can also drizzle a bit of extra-virgin olive oil on top before placing it in the oven for even more flavor!
Can I freeze the salsa verde?
Definitely! If you have leftover salsa verde and want to save it for later, you can freeze it. Pour the salsa into an ice cube tray or a sealed container, and freeze the mixture for up to 3 months. When you’re ready to use it, thaw the cubes in the fridge or let them sit at room temperature for a little while. Before serving, give your salsa verde a good stir to revive its vibrant flavor.
What should I do if the pork belly isn’t tender after the initial cooking time?
No worries! If after 6-7 hours your pork belly isn’t as tender as you’d like, it’s perfectly fine to cook it longer. Simply cover with foil to prevent browning and continue roasting at the low temperature until the meat is fork-tender, which could take an additional 1-2 hours. Patience is key with this recipe, and the results will be worth the wait!
Are there dietary considerations I should keep in mind?
Very much! This dish contains gluten due to the potential for contamination in capers and has anchovies in the salsa verde, which may not suit those with fish or seafood allergies. For a vegetarian alternative, try omitting the anchovies and using sun-dried tomatoes for added umami. If you’re serving this dish to pets, it’s best to avoid sharing it as the ingredients may not be suitable for their diets.
Savory Slow-Roast Fennel and Coriander Pork Belly Delight
Ingredients
Equipment
Method
- Preheat your oven to its highest temperature.
- In a pestle and mortar, roughly crush the sea salt, coriander seeds, and fennel seeds. Smother this mixture all over the pork belly.
- Place the reserved ribs in the center of a roasting tin, then rest the seasoned pork belly atop.
- Roast the pork belly for 30 minutes at high heat.
- Reduce the temperature to 140°C/fan 120°C/gas 1 and slow-cook for 6-7 hours until tender.
- If the crackling isn’t crispy, crank the oven temperature up for another 15-20 minutes.
- Combine the parsley, basil, mint, anchovies, chilli, and capers in a bowl for the salsa verde.
- Drizzle in the olive oil and mix until well combined.
- Season with salt, pepper, and lemon juice to taste.