Slow-Roast Pork Belly with Quick “Potato” Salad Recipe

Ingredients

• 1.1 pounds (500 g) pork belly
• 1 teaspoon fennel seeds
• 2 cloves garlic, crushed
• 2 tablespoons (5 g/0.2 oz) fresh thyme leaves
• ½ teaspoon salt
• Freshly ground black pepper

• 1 medium (600 g/21.2 oz) cauliflower
• 2 cups water
• 2 slices (30 g/1.1 oz) of thinly-cut bacon
• 1 pickle (65 g/2.3 oz)
• 2 tablespoons (6 g/0.2 oz) chopped chives or spring onion
• 1 tablespoon (15 ml/0.5 fl oz) lemon juice
• 2 tablespoons (30 g/1.1 oz) Mayonnaise
• ¼ cup (60 g/2.1 oz) sour cream or more mayo
• ½ teaspoon salt
• Freshly ground black pepper

• 1 cup (240 ml/8.1 fl oz) vegetable stock or Bone Broth
• 2 medium (80 g/2.8 oz) celery stalks
• 1 small (70 g/2.5 oz) white onion
• 1 clove garlic
• 1 tablespoon (15 g/0.5 oz) tomato puree
• Meat gravy from cooking the pork belly

1. Preheat the oven to 400°F (200°C, or gas mark 6). Using a sharp knife, score the pork skin down to the meat. Make the cuts close together and try not to cut the meat.
2. Put the fennel seeds into a hot, dry pan and toast until fragrant, about 1 to 2 minutes. Mix the fennel seeds with the garlic, fresh thyme, salt, and black pepper. Rub the spices into the skin and meat. If you have time, let it marinate in the fridge overnight.
3. Place the pork belly in a casserole dish and cook for 30 minutes. Then, turn the heat down to 325°F (160°C, or gas mark 3) and cook for another 90 minutes. Finally, increase the temperature to 425°F (220°C, or gas mark 7) and cook for another 15 to 20 minutes. When done, remove from the oven and set it aside. Let it rest for 20 minutes before serving.
4. To prepare the salad, wash and quarter the cauliflower and place in a steaming rack inside a pot filled with the water. Bring to a boil and cook until tender, about 10 to 15 minutes. Drain the cauliflower, let it cool, and then chop it into small, bite-sized pieces. Transfer to a mixing bowl. Pan-fry the bacon until crispy, chop it into small pieces, and add to the bowl.
5. Prepare the dressing. Dice or grate the pickle into in a small bowl. Add the chives, lemon juice, mayo, and sour cream. Season with salt and black pepper to taste and add to the bowl with the cauliflower and bacon. The salad can be served warm but is best when refrigerated overnight.
6. When the meat is done, pour the sauce from the casserole dish into a pot and add ½ to 1 cup (120 to 240 ml/4.1 to 8.1 fl oz) of vegetable stock or broth. Add the celery, onion, garlic, and tomato puree and bring to a boil. Simmer until the gravy has reduced by half and remove from heat. Using a hand blender, pulse until smooth. Pour the gravy over the pork belly and serve with the salad.