Fennel and chilli pork belly with pear and walnut salsa
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)
Vegetable oil, for shallow-frying
1/4 cup fresh sage leaves
2 corella pears, cut into 1cm pieces
1/4 cup chopped toasted walnuts
2 tablespoons white balsamic vinegar
80g mixed salad leaves
1/3 cup shaved parmesan
2 tablespoons lemon juice
1 teaspoon wholegrain mustard
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.
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.
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.
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.
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.