Fennel Rubbed Pork Belly With Dill Relish Recipe

Name: Fennel Rubbed Pork Belly With Dill Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: relish Dill; 1 cup dill roughly chopped; 2/3 cup mint leaves roughly chopped; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon baby capers rinsed; 1 tablespoon pickles roughly chopped; 2 teaspoons dijon mustard; 1 clove garlic peeled and finely minced; pork Fennel Rubbed; 2 1/4 pounds pork belly piece boneless; 1 large garlic clove; 1 teaspoon fennel seeds; chickpea; salad; 15 ounces chickpeas drained and rinsed; 9 ounces cherry tomatoes about 1 2/3 cups, halved; 1/2 cup parsley leaves chopped; lemon juice to taste; 1 tablespoon extra-virgin olive oil

Servings: persons

relish Dill
1 cup dill roughly chopped
2/3 cup mint leaves roughly chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon baby capers rinsed
1 tablespoon pickles roughly chopped
2 teaspoons dijon mustard
1 clove garlic peeled and finely minced
pork Fennel Rubbed
2 1/4 pounds pork belly piece boneless
1 large garlic clove
1 teaspoon fennel seeds
chickpea
salad
15 ounces chickpeas drained and rinsed
9 ounces cherry tomatoes about 1 2/3 cups, halved
1/2 cup parsley leaves chopped
lemon juice to taste
1 tablespoon extra-virgin olive oil

1
For the Dill Relish: Place all ingredients in a food processor. Pulse until smooth; reserve chilled.
2
For the Pork Belly: Preheat an outdoor grill on high. Using a sharp knife, score pork belly at 1/3-inch intervals in a criss-cross pattern.
3
Using a mortar and pestle, pound garlic and fennel seeds together until a smooth paste forms. Mix in oil. Rub paste all over pork and season to taste.
4
Grill pork, skin-side down, 15 minutes, until crisp and lightly charred. Reduce heat to medium. Cover with grill hood or baking tray and cook a further 15 minutes. Flip pork and cook, covered, a further 20 minutes. Transfer to a plate and cover with foil. Rest 15 minutes.
5
For the salad: Toss chickpeas, tomatoes and parsley leaves with lemon juice and extra-virgin olive oil.
6
Cut pork into slices and serve with dill relish and salad.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: relish Dill, 1 cup dill roughly chopped, 2/3 cup mint leaves roughly chopped, 2 tablespoons lemon juice, and more.

Yes, Fennel Rubbed Pork Belly With Dill Relish falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fennel Rubbed Pork Belly With Dill Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions