Salt Roast Pork with Radicchio & Fennel Salad


  • 1kg pork belly
  • olive oil and sea salt
  • 3 green apples, halved
  • 2 baby fennel bulbs, sliced finely
  • 1 small radicchio lettuce, leaves separated
  • 1 baby cos lettuce, leaves separated
  • 2 handfuls of rocket leaves
Salad Dressing:
  • 1/3 cup fresh orange juice
  • 1 tsp Dijon mustard
  • 2-3 tbsp Extra virgin olive oil
  • Sea salt flakes and pepper for seasoning
  • Remove the pork from packaging and place on a roasting tray and pat dry the skin. Pour over approximately a tablespoon of oil and sprinkle sea salt all over the top and then massage into skin.
  • Cook the meat for two hours at 150 degrees until the skin and fat is soft and rendered.
  • Add the apples to the bottom of the roasting dish around the pork after 1 hour.
  • At the end of the two hours check to see if the skin has crackled. If not, turn your oven up to 200 degrees for 5-10 mins and the skin will crackle and puff under the high heat.  Watch it closely so it doesn’t burn.  Allow the pork to rest before carving.
  • Whilst the pork is resting make your salad. Place sliced fennel and torn salad leaves in a bowl.  Add dressing ingredients to a jar and shake well.  Wait until you are ready to serve before dressing the salad.
  • Place the pork belly on your chopping board skin side down as it’s easier to cut without breaking the crispy crackling too much.
  • To serve, place some apples and salad on each plate and add a slice or two of pork belly.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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