Slow Cooked Pork Belly with Apple & Fennel Slaw

BM_FFF_Blog Header (v1)This is a very easy dish, with simple, yet impactful flavours! The delicious apple slaw is light and still summery, whilst being very filling! 
This recipe makes an ideal amount for 4 people, but can be adjusted depending on how many you have for dinner.
Erindale Butcher
Small piece of Pork Belly
2 Fennel bulbs
1/4 White cabbage thinly shaved
1 apple
1 baby carrot
1 stick celery
a good mayo
 Full Image_Pork
Pork Belly:
To kick start this dish, you will need to preheat the oven to 160* Next, slice 1 fennel bulb in half and lay this on the base of baking dish. Rub oil all over the pork and rub sea salt into the skin. Place the skin side down on top of the fennel and cook for 3 hours. Increase the heat to 180* Turn the pork over and cook for a further 30 minutes or until the skin is golden and crunchy. Delicious.
Half Half Image_Pork
To make up your slaw, start by slicing the cabbage, celery &  fennel. Next thinly grate the apple, along with the carrot and toss to combine. For an extra kick, season the mix with salt, pepper and stir through your favourite mayo. Top it off with a garnish of the fennel sprigs and dried fennel seeds.
To serve, roughly chop up the pork and place it on serving board with the slaw & enjoy 🙂Full Image_Pork 2

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