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
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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
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