Grilled Pork Belly Chops with The Salt Box Chilli, Fennel and Orange seasoning
Pork belly is generally thought of as a slow and low joint with the perfect meat to fat unctuousness! But when sliced into thin chops the layers of fat will render and crackle over the dry heat of the flame, developing an incredible charred crust.
The chilli, fennel and orange seasoning was one of the first spice blends created at The Salt Box. Originally developed to inject the flavours of the classic Italian porchetta into pork belly for a quicker and slightly more economical twist when not feeding a huge crowd with an entire side of pork.
Makes: approx 4-6 people
Ready in : roughly 1 hr
1kg Hill House Farm Pork Belly, cut into 2-3cm strips
15-20g The Salt Box Chilli, Fennel and Orange seasoning
16-20 New Potatoes, washed
25g Wild Garlic Butter or salted butter
Handful of Wild Garlic for garnishing
1 large bunch Spring Onions, washed well
Rapeseed oil, for cooking
Salt and pepper
Zest of ½ a Lemon
For the Nduja Dressing
4 tbsp Rapeseed Oil
1 Shallot, peeled and finely chopped
1 Garlic Clove, peeled and minced
1 tsp Wild Garlic Seed Capers (optional)
2 tbsp Red Wine Vinegar
1 tsp Honey
Marinating the Pork Belly Chops
Sprinkle the pork belly chops liberally with the chilli, fennel and orange seasoning.
Leave in the marinade for 2 hours in the fridge. Remove the pork belly from the fridge an hour before you want to cook it so that it can come up to room temperature, this way the pork will cook more evenly.
How to: Wild Garlic Hasselback Potatoes
Working one at a time, place the potatoes between two chopsticks or on a wooden spoon, then use a sharp knife to make cuts every few millimetres down to the chopstick. You want to make sure you don’t slice all the way through the potato.
Place a heavy based pan with a tight fitting lid on the heat, allow to warm.
Drizzle the rapeseed oil into the pan, place the potatoes cut side down into the oil and cook gently over a low to medium heat until golden.
Turn the potatoes and throw in the wild garlic butter. As the butter melts, baste the potatoes well and season with salt and pepper.
Place the lid on and bake until cooked through and tender when a knife is inserted.
How to: Nduja Dressing
Place a skillet over a medium heat and allow it to warm up.
Drizzle the rapeseed oil into the pan and add the shallots, sauté gently for a minute or two.
Add the garlic and nduja, continue to cook until the fat has rendered from the nduja and it begins to crisp in the pan.
Remove the pan from the heat and stir in the wild garlic seed capers (if using), red wine vinegar and the honey.
Set aside and keep warm by the fire.
How to: Charred Spring Onions
Place the spring onions into a bowl and drizzle over the rapeseed oil.
Season well with salt and pepper, zest over the lemon and stir everything together well.
Grill the spring onions over a high heat until well charred, turning every now and again.
Once charred all over, remove from the grill and set aside near the warmth of the fire.
How to: Cooking the pork
Before you start cooking the pork belly chops make sure that you have a good bed of hot charcoal, you want the heat to be good and steady as the pork cooks.
Grill the pork belly chops over hot embers, keeping a close eye on them. As the fat renders and drips onto the coals it causes flames to flare up. You can manage this by moving the belly chops around as the pork cooks.
Cook the belly chops until the edges are crisp and an instant read thermometer reads 60℃, this will give you perfectly cooked pork. Rest for a minute or two before serving.
Place the wild garlic hasselback potatoes onto a serving platter, drape the charred spring onions in and around the potatoes.
Drizzle over a little of the warm nduja dressing.
Nestle the pork next to the potatoes and drizzle over a little more dressing.
Finely chop the reserved wild garlic and scatter over the potatoes.
The Salt Box is a celebration of seasonal food and open-fire cookery, creating delicious food from nature’s humble ingredients and hosting a wide range of courses and dining events, in the great outdoors surrounded by crackling fires.