Serves 4

This has been on the menu since day one and has consistently been our most popular starter. It has also, at times, been the bane of our existence.

Pork Belly and Marinade

  • 1/3 cup fennel seeds
  • 1 Tbsp. cumin powder
  • 2 3/4 tsp. coriander seeds
  • 2 1/2 Tbsp. black peppercorns
  • 2/3 cup onion, chopped
  • 5 Tbsp. garlic, grated
  • 1/3 medium green bell pepper, seeded and chopped
  • 2 1/2 Tbsp. green chile, seeded and chopped
  • 1 cup Granny Smith apples, peeled and grated
  • 1 tsp. olive oil, more as needed
  • 1/3 lb. pork belly
  • 1/3 cup chipotle Tabasco
  • 4 1/2 Tbsp. Maldon sea salt
  • 1/3 cup black molasses syrup
  • 2/3 cup apple juice
  • 1/3 cup Coleman’s English mustard
  • 1/3 cup maple syrup
  • 2/3 cup ketchup
  • 1/2 cup apricot jam
  1. Add the fennel, cumin, coriander, and black peppercorns to a dry skillet and toast over medium heat until golden brown. Blend into a fine powder using a spice or coffee grinder or a mortar and pestle.
  2. To make the marinade, sweat the onion, garlic, and green and chile peppers for 5 minutes in olive oil over medium heat, then stir in the spice powder, Tabasco, molasses syrup, apple juice, mustard, maple syrup, ketchup, and apricot jam. Slowly fold in the peeled and grated Granny Smith apples. Remove from heat, let cool, and blend all ingredients in a blender or food processor until smooth.
  3. Remove rind from pork belly and massage liberally with 1/4 cup of the marinade. Let absorb for at least 1 hour or up to 24 hours, refrigerated. Place in a shallow roasting tray with 2/3 cup of water and cover tightly with foil. Bake at 250° F. When the internal temperature reaches 195° F (about 1 to 1 1/2 hours) remove the pork belly.
  4. Discard the fat from the cooking liquid and reduce by a third. This will be used to glaze the pork belly when reheating. Place the pork belly on a clean dish and allow to cool before refrigerating.

Vinegar Slaw


  • 1/4 cup cider vinegar
  • 1/4 cup white wine vinegar
  • 2 1/2 Tbsp. extra virgin olive oil
  • 2 1/2 Tbsp. caster sugar
  • 1 lemons, juiced


  • 3/4 tsp. fennel seeds
  • 1/3 cup red cabbage, shredded
  • 3/4 cup white cabbage, shredded
  • 1 tsp. mint, chopped
  • 1/2 tsp. flat parsley, chopped
  • 3/8 cup red onion, sliced thin with a mandoline
  • 3/4 tsp. fennel, sliced thin with a mandoline
  • 1 tsp. fresh cilantro, chopped
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. Maldon sea salt
  1. Whisk the dressing ingredients together until sugar is dissolved and store in a sealed container. If preparing in advance, refrigerate.
  2. Toast the fennel seeds in a dry pan over medium heat until golden. Set aside.
  3. Toss all the remaining ingredients together until well combined and so that the herbs are evenly distributed throughout the slaw. Dress the slaw 30 minutes ahead of serving. Refrigerate after dressing.
  4. To reheat the pork belly once it has come to room temperature, sear in a pan over medium heat until warm, approximately 2 minutes per side. Glaze with marinade and place under broiler for 1 to 2 minutes to caramelize the exterior.
  5. To plate each dish, place a heaping spoonful of slaw on the plate and place two slices of pork belly next to it.

Categories: Food

Tags: recipe