Pork Belly with Cannellini Beans and Salsa Verde Recipe - Great British Chefs

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