Crispy pork belly with apricot, tomato & fennel salad | Women's Weekly Food

Ingredients

• 1.2 kg piece boneless pork belly
• 1/4 cup (60ml) apricot nectar
• 2 cloves garlic crushed
• 2 teaspoons extra virgin olive oil
• 1 teaspoon coarse salt
• 400g heirloom tomatoes, some chopped, some sliced
• 1 medium (300g) fennel, trimmed and thinly shaved, fronds reserved
• 2 eschalots, sliced thinly
• 6 apricots, quartered
• APRICOT DRESSING
• 2 tablespoons apricot nectar
• 2 tablespoons white wine vinegar
• 1 teaspoon seeded mustard
• 1 teaspoon honey
• 1/4 cup (60ml) extra virgin olive oil