Casablanca Moorish pork belly with fennel, citrus and fresh herb salad

Moroccan Spice Recipe

Casablanca Moorish pork belly with fennel, citrus and fresh herb salad

This slow cooked dish from the heart of Morocco is well worth the wait. Easy to prepare with Silk Road Spice co. Casablanca blend, this dish is beautifully matched with a delightfully fresh and…

Recipe Background

This slow cooked dish from the heart of Morocco is well worth the wait. Easy to prepare with Silk Road Spice co. Casablanca blend, this dish is beautifully matched with a delightfully fresh and generously herbed Fennel and citrus salad.

The pork belly renders down beautifully as the spices penetrate and wrap the dish in love, perfectly complemented by a sharp, juicy ruby grapefruit driven salad. Pair with a dry Bordeaux or Yarra Valley Syrah.

Ingredients

800 g pork belly
30g Silk Road Spice co. Casablanca spice blend
1 onion
1 bulb garlic
Salt
2 cups White wine

Salad
1 fennel bulb –thinly sliced
2 ruby grapefruit – segmented
½ bunch flat leaf parsley – picked
1 bunch coriander – chopped
Large handful cress (rocket can also be used)
Small handful almonds – whole toasted and roughly chopped

Method

Lightly toast spice blend and rub with salt onto the underside of the pork belly

Slice the onion and halve the bulb of garlic

In an oven tray place the onion, garlic and white wine

On top of this place the pork belly and liberally cover in salt

Rest for one hour in refrigerator

Preheat oven to 200

Cook for 1/2 hour at this temperature then reduce to 160 for 2 hours

For the salad:

Toss all of the ingredients together and dress with lemon and a drizzle of olive oil