Ben Tish’s pork belly ribs with roasted peaches and fennel - delicious. magazine
Pork belly is a thing of wonder – especially slow cooked or barbecued on the bone. Ben Tish pairs belly ribs with fennel and sweet peaches.
Ingredients
- 500g piece pork belly with ribs, fat scored (ask your butcher)
- 3 tbsp flaky sea salt
- 2 fennel bulbs, quartered and core trimmed
- 2 peaches, halved and stones removed
- Olive oil to drizzle
- 3 tbsp soft brown sugar
- 250ml cider
- 1 tbsp red wine vinegar
- 2 rosemary sprigs, leaves chopped, plus sprigs to decorate
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