Roast pork belly with salsa verde recipe | delicious. magazine

Name: Roast pork belly with salsa verde recipe | delicious. magazine
Ingredients: For the pork; 1 tbsp sea salt; 2 tsp coriander seeds; 2 tsp fennel seeds; 3kg outdoor-reared or free-range British pork belly, ribs removed but retained and skin scored; For the salsa verde; Large handful of fresh flatleaf parsley, finely chopped; Small handful each of fresh basil and mint, leaves picked and finely chopped; 3 anchovy fillets, finely chopped; 1 red chilli, deseeded and finely chopped; 2 tbsp capers, drained, rinsed and roughly chopped; 75-100ml extra-virgin olive oil; Juice of 1 lemon to taste

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This roast pork belly has crunchy crackling and a fresh, zingy salsa verde that's perfect for a spring roast or relaxed Easter lunch.

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Ingredients

For the pork
1 tbsp sea salt
2 tsp coriander seeds
2 tsp fennel seeds
3kg outdoor-reared or free-range British pork belly, ribs removed but retained and skin scored
For the salsa verde
Large handful of fresh flatleaf parsley, finely chopped
Small handful each of fresh basil and mint, leaves picked and finely chopped
3 anchovy fillets, finely chopped
1 red chilli, deseeded and finely chopped
2 tbsp capers, drained, rinsed and roughly chopped
75-100ml extra-virgin olive oil
Juice of 1 lemon to taste