Spiced pork belly with onion confit

Name: Spiced pork belly with onion confit
Yield: Serves 4-6
Cuisine: French
Ingredients: 1 bulb fennel (optional), trimmed and sliced; 1 tsp coriander seeds, dry toasted in a pan; 8 medium onions, sliced; plenty of black pepper; 1 kg pork belly; ½ tsp ground cloves; ½ tsp coarse salt; ½ tsp fennel seeds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Pork belly has always featured on the Raynaudes menu, and although I have gradually refined the recipe, it still involves a long slow stretch in the oven that fills the kitchen and courtyard with tantalizing aromas. If possible, season the meat 3 days ahead.

Ingredients

1 kg pork belly

Europe
France
Main course
Gluten-free
Mediterranean

Method

If available, buy pork belly with the skin on. This will later be sliced off and used as crackling. If the bones and cartilage are intact on the underside, they can be removed and discarded when the belly has been cooked.

Score the skin of the pork in rough diamonds to stop it buckling and shrinking in the oven. Grind the coriander and fennel seeds and add the salt and pepper. Rub over