less than 30 mins
over 2 hours
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
To make the roasted pork belly, preheat the oven to 200C/180C/Gas 6.
Grind the garlic and fennel together with some oil in a pestle and mortar and rub the mixture into the pork belly meat. Place the pork belly on a roasting tray. Roast for 20 minutes and then pour a cup of water into the roasting tray and turn the heat down to 180C/160C/Gas 4 for 2 hours. If the meat is looking dry, add another splash of water.
Once the meat is cooked, remove the crackling and leave the meat to rest in a warm place. Slice the meat and crackling once cool.
To make the glazed endive, heat the oil in an ovenproof pan and add the endive cut side. Turn over once the endive has browned and sprinkle over the sugar. Add the butter and some stock to the pan and transfer to the hot oven for 20 minutes, basting frequently to glaze.
To make the smoked eel and tarragon, brown some butter in a pan and add the pieces of eel. Fry for a minute or so and then add a splash of lemon or white wine vinegar and the tarragon.
Serve slices of the pork belly and crackling with the endive and smoked eel.