PORK BELLY WITH FENNEL
2 x 200 g pork belly, pre-cooked (see recipe on website)
1 fennel bulb, finely sliced
2 sticks celery, julienne
1 granny-smith apple, finely sliced
4 prosciutto slices
4 pastrami slices
Salt, to taste
1 tbsp mayonnaise
1 tbsp sunflower seed
- Place pork,meat side down, into a pan that is on high heat. Cook turning onto each side for even cooking, ending on skin side for crispy skin. Meanwhile place fennel, celery,and apple into a bowl of cold water.
- To serve, spoon on a small amount of mayonnaise onto a plate. place a layer of apple, fennel and celery on top. Place cured meat, pork and salt to taste. Add celery leaves, fennel fronds and sunflower seeds to garnish.