Pork Belly and chorizo crepinette with radicchio salad



  • 1kg pork belly, bone out, skin on
  • 1 teaspoon crushed fennel seeds
  • 250ml white wine
  • 25ml vegetable oil
  • 2 chorizos, peeled and finely sliced
  • 100g pig’s caul
  • 1 onion, diced
  • 1 stick of celery, diced
  • 3 cloves of garlic, finely chopped
  • 50g butter
  • 100g toasted bread crumbs
  • 1 teaspoon each of finely chopped parsley, chives, dill


  • 1 radicchio, shredded
  • 1 bunch chives, cut into 2cm
  • ½ bunch parsley, roughly chopped
  • ½ bunch dill, picked
  • 10-15 mint leaves, roughly chopped

Salad dressing

  • 20ml balsamic vinegar
  • 1 teaspoon honey
  • 1 tablespoon seeded mustard
  • 60ml extra virgin olive oil


  1. 1.
    Sear the pork belly in a hot pan in the vegetable oil until browned on each side. Transfer to a tight fitting roasting tray. Deglaze the pan with the white wine, season with the salt and fennel seeds. Cover the pork with a sheet of baking paper and foil. Braise at 150 C for 3 hrs until tender. Allow to cool and shred the meat.
  2. 2.
    Cook the onions, celery and garlic in the butter over a medium heat until soft. Mix into the shredded pork belly. Check the seasoning. Divide into 6 balls. Mix the fine herbs with the toasted crumbs.
  3. 3.
    To assemble the crepinettes, lay out the pig’s caul, and for each crepinette place one table spoon of the herbed crumbs in the centre, then the pork belly mix, followed by 4 slices of the chorizo. Wrap the caul tightly around the bundle. Cook in a hot oven for 20 minutes until golden. Serve with the salad on the side.