Name: Pork belly with cannellini beans and salsa verde
Total time: 1 h 40 min
Ingredients: 1 tbsp of fennel seeds; 1 tsp flaky sea salt; 1 lemon, zest only; 6 black peppercorns; 8 pork belly strips; 300g of dried cannellini beans, (soaked overnight); 800ml of stock, or water; 1 banana shallot, cut lengthways in quarters; 1 sprig of rosemary; 1 sprig of sage; 2 garlic cloves, peeled and roughly chopped; 20g of parsley, chopped; 1/2 banana shallot, very finely chopped; 3 anchovies, finely chopped; 1 tbsp of capers, roughly chopped; 1/2 garlic clove, minced; 1 lemon, zested and half the juice; 2 tsp white wine vinegar; 60ml of olive oil; salt; pepper; 1 fennel; 1/2 lemon, juiced; extra virgin olive oil

Pork belly with cannellini beans and salsa verde

by GBC Kitchen

Ingredients

Spices & Dried Herbs

1 tbsp of fennel seeds
1 fennel

Fruit & Vegetables

1 lemon, zest only
1 banana shallot, cut lengthways in quarters
2 garlic cloves, peeled and roughly chopped
1/2 banana shallot, very finely chopped
1/2 garlic clove, minced
1 lemon, zested and half the juice
1/2 lemon, juiced

Fresh Meat

8 pork belly strips

Salad & Fresh Herbs

1 sprig of sage
20g of parsley, chopped

Oils & Vinegars

2 tsp white wine vinegar
60ml of olive oil
extra virgin olive oil