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Pan-fried pork belly with courgette, fennel and preserved lemon salad
Serves 6 Starters and mains
Ingredients
- 1kg piece boneless pork belly, rind removed and fat scored
- olive oil, for frying
- 2 garlic cloves, bashed
- few sprigs lemon thyme
- 1tsp fennel seeds
- 750ml chicken stock (preferably fresh)
- 3-4 courgettes, sliced into ribbons
- 1 large fennel bulb, finely shredded
- segments 2 preserved lemons
- extra virgin olive oil, for drizzling
Method
Season the pork belly all over and cut into six pieces. Heat the oil in a deep frying pan and brown the pork belly all over. Add the garlic, lemon thyme and fennel seeds. Cook for 1 minute more, then add the stock. Bring to the boil and simmer very gently, covered, for 45 minutes.
Toss the courgettes, fennel and preserved lemon together in a bowl. Drizzle with extra virgin olive oil and season. Serve the salad with the pork belly.
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