Wild Garlic Porchetta with Apple & Fennel Salad – Bart Ingredients
Method (Steps 1-7 ideally done the day before) - Heat a glug of oil in a pan over a medium heat, then fry off your onions for 5-10mins, until they’re starting
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Cooking tools:
- Butcher's twine
- Chef's knife
- Cutting board
- Bread knife
- Pan
- Stove
- Oven
- Paper towel
- Refrigerator
- Mixing bowl
- Whisk
- Spoon
- Roasting pan
Ingredients
- 2kg pork belly (bones removed skin scored)
- 100g wild garlic
- 1 onion (finely chopped)
- 75g breadcrumbs
- 20g butter
- 3 sprigs of thyme
- 2tsp Bart fennel seeds
- 20g salted butter
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