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)

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

METHOD

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.