Pork Belly and chorizo crepinette with radicchio salad | PorkStar

Ingredients

• • 1kg pork belly, bone out, skin on
• • 1 teaspoon crushed fennel seeds
• • 250ml white wine
• • 25ml vegetable oil
• • 2 chorizos, peeled and finely sliced
• • 100g pig’s caul
• • 1 onion, diced
• • 1 stick of celery, diced
• • 3 cloves of garlic, finely chopped
• • 50g butter
• • 100g toasted bread crumbs
• • 1 teaspoon each of finely chopped parsley, chives, dill
• • 1 radicchio, shredded
• • 1 bunch chives, cut into 2cm
• • ½ bunch parsley, roughly chopped
• • ½ bunch dill, picked
• • 10-15 mint leaves, roughly chopped
• • 20ml balsamic vinegar
• • 1 teaspoon honey
• • 1 tablespoon seeded mustard
• • 60ml extra virgin olive oil