Roasted pork belly with fennel seeds (Cerdo al horno) from Moro: The Cookbook (page 210) by Samantha Clark and Samuel Clark

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

Accompaniments: Peas and potatoes with anis (Guisantes y patatas); Poor man's potatoes (Patatas a lo pobre); Quince alioli

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

  • amraub on May 26, 2012

    I had a smaller piece of pork belly and ended up overcooking it, but the flavour was very nice. The skin crisped up beautifully. The authors note you can use pork loin instead.

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