Pork belly is a great, economical cut of meat to serve year-round, and if you buy a whole piece of pork belly, you can get several different meals out of it for next to nothing. If you buy a bigger piece with the bones, then you get another meal of ribs – so all in all a fantastic and tasty piece of meat for the whole family.
I start with a classic porchetta, using half a belly (you can freeze the rest for another dish I’ll be making soon). Instead of garlic cloves I put ramsons (wild garlic leaves) inside, which are less pungent and give it a nice color when cut.
My good friend Trish Maunder makes membrillo with traditional quinces, loquats and plums under the Somerset Membrillo brand. You can serve it with small potatoes or roasted pieces with pork, and some simple dressed leaves like arugula.
Preparation time: 15 minutes
Cooking time: 1h30
- 1 kg boneless pork belly
- A handful of washed wild garlic leaves or 4 cloves of garlic, finely sliced
- 2 teaspoons fennel seeds, coarsely chopped or coarsely crushed with a mortar and pestle
- 2 sprigs rosemary leaves, coarsely chopped
- A little vegetable or corn oil, for brushing
- 100g of membrillo