Pork Belly Bites with Italian Bread Salad

A tasty pork dish.

Pork Belly Bites and Italian Bread Salad

Pork Belly Bites and Italian Bread Salad Ingredients

4 strips of pork belly
1 teaspoon paprika
1 teaspoon fennel seeds
1 large clove of garlic
1 teaspoon of sugar
Large bunch spring onions, sliced
1 tablespoon of sweet chilli sauce
½ small tub of full fat crème fraiche
For an Italian inspired salad...
8 ripe tomatoes (they have to be ripe)
One small stale ciabatta loaf (can use any stale chunky white loaf) torn into small pieces (2 cm chunks)
2 tbs balsamic vinegar or red wine vinegar
6 tbs olive oil
½ cucumber diced
½ red onion, very thinly sliced
Tin of anchovies (optional)
1 lemon

Prep time: 15 mins
Cook time: 10 mins
Serves: 4

I’m always talking about the joys of finding good food on holiday... and this recipe is kind of inspired by a food memory.
It was actually in Italy on our honeymoon... we stopped at a road side food shack where we found a large pig on a spit. It was a classic Italian porchetta, beautifully roasted, usually over wood, stuffed with rosemary, garlic and the all important fennel. I just remember those flavours....
Now that was obviously a long slow roast. This is a quick and easy recipe that includes those flavours – although all ingredients that you can find in your local farm shop. I’m using pork belly, which again is usually associated with slow roasting. But this recipe pan fries it.

Ali cooking Pork BellyGet Prepped 

  1. Cut any skin off the pork and discard.
  2. Cut pork belly strip into 1 cm diced pieces.
  3. Heat a glug of olive oil in a large frying pan.

Get cooking

  1. Put pork pieces in the pan, along with fennel seeds, paprika and lemon zest.
  2. Add a teaspoon of sugar... just to caramelize the edges.
  3. Add a large, crushed garlic clove. No need to peel it, you’ll take the clove out at the end.
  4. Finally add the spring onions.
  5. Keep an eye on it and stir it about to stop it sticking.
  6. While it’s cooking prepare the salad.
  7. Cut the ripe tomatoes into eighths.
  8. Put in a bowl along with the red onion, cucumber, 4 anchovies fillets broken into small pieces and the bread.
  9. Season well with salt and pepper.
  10. Pour the vinegar and olive over the top, put your hands in and give it a good mix.
  11. Top with shredded basil leaves if you have them and a squeeze of lemon juice.
  12. Mix a tablespoon of sweet chilli sauce into a small bowl of crème fraiche.
  13. Now, check your pork, if in doubt cut it open, no pink juices.
  14. Spoon the pork and spring onions into a wrap or soft bun, add a dollop of sauce then serve on a plate next to the tomato salad.