Slow Cooked Pork Belly with Watermelon Salsa Recipe
Heat oven to 140C/120C fan/gas 2. Season the pork belly all over with salt then put it, the peppercorns, thyme, bay and fennel seeds in a deep roasting tin. Pour over the cider, then top up with...
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Cooking tools:
- Oven
- Roasting pan
- Aluminum foil
- Plastic wrap
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Skillet
- Spatula
- Spoon
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 1.6kg boneless pork belly
- 6 black peppercorns
- ½ small bunch thyme
- 1 bay leaf
- 1 tsp fennel seeds
- 500ml bottle dry cider
- ½ watermelon (around 800g), flesh finely chopped
- 1 red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 granny smith apple, finely chopped
- 2 limes, zest and juice
- ¼ small bunch coriander, roughly chopped
- BBQ sauce
- 6-8 flatbreads
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