Pan-fried pork belly with courgettes, fennel & preserved lemon salad

Pan-fried pork belly with courgettes, fennel & preserved lemon salad

By
From
Catalonia
Serves
6
Photographer
Laura Edwards

Over time, the local Catalonian breeds of pig have sadly disappeared. I’ve recently had some amazing meat from a new breed, El Ral d’Avinyó, which has been created by some really innovative butchers in the region, but some great quality British pork will work perfectly for this recipe.

Pork belly usually feels quite wintry, but I think this makes for a really refreshing salad at any time of the year, especially if you add some preserved lemons to help cut through the fat.

Ingredients

Quantity Ingredient
1kg boneless piece pork belly, rind removed and fat scored
sea salt
freshly ground black pepper
olive oil, for frying
2 garlic cloves, bashed
few sprigs lemon thyme
1 teaspoon fennel seeds
750ml fresh chicken stock
3-4 courgettes, sliced into ribbons
1 large fennel bulb, finely shredded
1 quantity Salad of mató with preserved lemons
extra virgin olive oil, to drizzle

Method

  1. Season the pork belly all over and cut into six pieces. Heat a layer of oil in a deep frying pan and brown the pork belly all over. Add the garlic, lemon thyme and fennel seeds. Cook for a minute more then add the stock. Bring to the boil and simmer very gently, covered, for 45 minutes.
  2. Toss the courgettes, fennel and preserved lemons together in a bowl. Drizzle with extra virgin olive oil and season. Serve the salad with the pork belly.
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