Roasted pork belly, glazed endive, buttered smoked eel and tarragon

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves 4

By Matt Tebbutt
From Saturday Kitchen


  • 3 garlic cloves, finely chopped
  • 2 tsp fennel seeds
  • 1kg/2lb 4oz fatty pork belly
  • olive oil

For the glazed endive

  • dash oil
  • 1 endive, cut in half lengthwise
  • 2 tsp caster sugar
  • 50g/1¾oz butter
  • 250ml/9fl oz chicken stock

For the smoked eel and tarragon

  • 15g/½oz butter
  • 150g/5½oz smoked eel, chopped
  • squeeze lemon juice (or a splash of white wine vinegar)
  • 1 tsp chopped tarragon