{"id":21031,"date":"2018-12-21T14:52:00","date_gmt":"2018-12-21T03:52:00","guid":{"rendered":"https:\/\/portcentralshopping.com.au\/?p=21031"},"modified":"2019-08-08T12:19:52","modified_gmt":"2019-08-08T02:19:52","slug":"fennel-and-chilli-pork-belly-with-pear-and-walnut-salsa","status":"publish","type":"post","link":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/fennel-and-chilli-pork-belly-with-pear-and-walnut-salsa\/","title":{"rendered":"Fennel and chilli pork belly with pear and walnut salsa"},"content":{"rendered":"[fullwidth_text alt_background=&#8221;none&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-20983\" src=\"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-content\/uploads\/2018\/12\/fennel-and-chilli-pork-belly-with-pear-and-walnut-salsa-131322-1.jpg\" alt=\"\" width=\"720\" height=\"480\" srcset=\"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-content\/uploads\/2018\/12\/fennel-and-chilli-pork-belly-with-pear-and-walnut-salsa-131322-1.jpg 720w, https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-content\/uploads\/2018\/12\/fennel-and-chilli-pork-belly-with-pear-and-walnut-salsa-131322-1-300x200.jpg 300w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><\/p>\n[\/fullwidth_text] [fullwidth_text alt_background=&#8221;none&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<h1>Fennel and chilli pork belly with pear and walnut salsa<\/h1>\n<p>INGREDIENTS<\/p>\n<p>3 teaspoons fennel seeds<\/p>\n<p>3 teaspoons sea salt flakes<\/p>\n<p>2 teaspoons dried chilli flakes<\/p>\n<p>2 teaspoons finely grated lemon rind<\/p>\n<p>2 garlic cloves, crushed<\/p>\n<p>1\/3 cup extra virgin olive oil<\/p>\n<p>1kg piece boneless pork belly, scored (see notes)<\/p>\n<p>Vegetable oil, for shallow-frying<\/p>\n<p>1\/4 cup fresh sage leaves<\/p>\n<p>2 corella pears, cut into 1cm pieces<\/p>\n<p>1\/4 cup chopped toasted walnuts<\/p>\n<p>2 tablespoons white balsamic vinegar<\/p>\n<p>80g mixed salad leaves<\/p>\n<p>1\/3 cup shaved parmesan<\/p>\n<p>2 tablespoons lemon juice<\/p>\n<p>1 teaspoon wholegrain mustard<\/p>\n<p>METHOD<\/p>\n<p>Step 1<\/p>\n<p>Preheat a barbecue (with hood) grill and hotplate on high. Using a mortar and pestle, lightly crush fennel seeds, salt and chilli flakes (see notes). Reserve 2 teaspoons mixture. Add lemon rind, garlic and 1 1\/2 tablespoons olive oil to remaining mixture, pounding to combine. Pat pork belly dry with paper towel. Rub garlic mixture all over pork.<\/p>\n<p>Step 2<\/p>\n<p>Turn off barbecue grill, leaving hotplate on. Place pork in a disposable foil baking tray. Place tray on grill. Cook pork, with hood closed and using indirect heat, for 30 minutes. Reduce heat to medium. Cook for a further 45 to 50 minutes or until cooked through. Remove from barbecue. Stand, covered, for 10 minutes to rest.<\/p>\n<p>Step 3<\/p>\n<p>Meanwhile, pour enough vegetable oil into a small frying pan to come 5mm up the side. Heat over high heat. Carefully shallow-fry sage leaves for 30 seconds or until crisp (oil will spit). Using a slotted spoon, transfer to a plate lined with paper towel to drain. Set aside to cool.<\/p>\n<p>Step 4<\/p>\n<p>Combine pear, walnuts, vinegar and 2 teaspoons remaining olive oil in a medium bowl. Crush 4 sage leaves and add to mixture. Season. Toss to combine.<\/p>\n<p>Step 5<\/p>\n<p>Place salad leaves and parmesan in a large bowl. Whisk lemon juice, mustard and remaining olive oil in a jug. Season. Drizzle over salad. Gently toss to combine. Sprinkle pork with remaining crispy sage and reserved fennel seed mixture. Serve with pear salsa and salad.<\/p>\n[\/fullwidth_text]\n","protected":false},"excerpt":{"rendered":"<p>[fullwidth_text alt_background=&#8221;none&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;] [\/fullwidth_text] [fullwidth_text alt_background=&#8221;none&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;] Fennel and chilli pork belly with pear and walnut salsa INGREDIENTS 3 teaspoons fennel seeds 3 teaspoons sea salt flakes 2 teaspoons dried chilli flakes 2 teaspoons finely grated lemon rind 2 garlic cloves, crushed 1\/3 cup extra virgin olive oil 1kg piece boneless pork belly, scored (see notes) [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":20983,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[99],"tags":[],"_links":{"self":[{"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/posts\/21031"}],"collection":[{"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/comments?post=21031"}],"version-history":[{"count":0,"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/posts\/21031\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/media\/20983"}],"wp:attachment":[{"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/media?parent=21031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/categories?post=21031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gowingsbrosltdstaging.com.au\/port_central_June2023\/wp-json\/wp\/v2\/tags?post=21031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}