Pork Belly and chorizo crepinette with radicchio salad

Name: Pork Belly and chorizo crepinette with radicchio salad
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

www.porkstar.com.au

Ingredients - •1kg pork belly, bone out, skin on - •1 teaspoon crushed fennel seeds - •250ml white wine - •25ml vegetable oil - •2 chorizos, peeled and finely

View full recipe on www.porkstar.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.porkstar.com.au.

Share this recipe:

Cooking tools: