Garlic and fennel crispy pork belly from Carneval: A Celebration of Meat, in Recipes (page 162) by Harry Eastwood

  • ground cayenne pepper
  • coriander seeds
  • fennel seeds
  • garlic
  • pork belly
  • sunflower oil
  • sea salt flakes
  • light muscovado sugar
  • EYB Comments

    Allow to marinate overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate overnight.

  • NikkiPixie on November 08, 2016

    The suggested idea here of putting crumpled aluminium foil under the pork belly to keep it perfectly level for even crackling is genius.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.