Pork Belly Bites and Italian Bread Salad
Pork Belly Bites and Italian Bread Salad Ingredients
4 strips of pork belly
1 teaspoon paprika
1 teaspoon fennel seeds
1 large clove of garlic
1 teaspoon of sugar
Large bunch spring onions, sliced
1 tablespoon of sweet chilli sauce
½ small tub of full fat crème fraiche
For an Italian inspired salad...
8 ripe tomatoes (they have to be ripe)
One small stale ciabatta loaf (can use any stale chunky white loaf) torn into small pieces (2 cm chunks)
2 tbs balsamic vinegar or red wine vinegar
6 tbs olive oil
½ cucumber diced
½ red onion, very thinly sliced
Tin of anchovies (optional)
Prep time: 15 mins
Cook time: 10 mins
I’m always talking about the joys of finding good food on holiday... and this recipe is kind of inspired by a food memory.
It was actually in Italy on our honeymoon... we stopped at a road side food shack where we found a large pig on a spit. It was a classic Italian porchetta, beautifully roasted, usually over wood, stuffed with rosemary, garlic and the all important fennel. I just remember those flavours....
Now that was obviously a long slow roast. This is a quick and easy recipe that includes those flavours – although all ingredients that you can find in your local farm shop. I’m using pork belly, which again is usually associated with slow roasting. But this recipe pan fries it.
- Cut any skin off the pork and discard.
- Cut pork belly strip into 1 cm diced pieces.
- Heat a glug of olive oil in a large frying pan.
- Put pork pieces in the pan, along with fennel seeds, paprika and lemon zest.
- Add a teaspoon of sugar... just to caramelize the edges.
- Add a large, crushed garlic clove. No need to peel it, you’ll take the clove out at the end.
- Finally add the spring onions.
- Keep an eye on it and stir it about to stop it sticking.
- While it’s cooking prepare the salad.
- Cut the ripe tomatoes into eighths.
- Put in a bowl along with the red onion, cucumber, 4 anchovies fillets broken into small pieces and the bread.
- Season well with salt and pepper.
- Pour the vinegar and olive over the top, put your hands in and give it a good mix.
- Top with shredded basil leaves if you have them and a squeeze of lemon juice.
- Mix a tablespoon of sweet chilli sauce into a small bowl of crème fraiche.
- Now, check your pork, if in doubt cut it open, no pink juices.
- Spoon the pork and spring onions into a wrap or soft bun, add a dollop of sauce then serve on a plate next to the tomato salad.