Serves: 6–8
INGREDIENTS
Pork
1½ kilogram piece boneless pork belly, skin-off (we used free-farmed)
2 tablespoons olive oil
1 teaspoon ground fennel seed
1 teaspoon sweet smoked paprika
1 teaspoon whole caraway seeds
sea salt and freshly ground pepper
Roasted capsicum and hazelnut sauce
2 red capsicums
½ cup hazelnuts, roasted, skinned
½ cup fresh breadcrumbs
1 teaspoon sweet smoked paprika
2 cloves garlic, crushed
2 tablespoons sherry vinegar or red wine vinegar
2 tablespoons olive oil
METHOD
Preheat the oven to 150˚C.
Combine the olive oil, fennel, paprika and caraway seeds in a small bowl. Place the pork in a baking dish and spread the spice mixture over both sides of the pork. Season. Cover tightly and roast for 2 hours or until the pork is very tender. The pork will shrink considerably during cooking.
Cool, cover and refrigerate until ready to barbecue. The pork can be cooked up to 2 days ahead.
Sauce: Rub the capsicums with olive oil and roast in a hot oven until they are soft and the skins are blistered. Cool then remove the seeds and peel off the charred skin. Slice.
Roughly chop the hazelnuts. Combine with all the other ingredients in a food processor and blend until finely chopped. Season.
To cook: Slice the pork into 2 cm thick fingers. Brush with olive oil and cook on a preheated barbecue until golden on the outside and hot in the centre.
Arrange on a platter and serve with the roasted capsicum sauce.
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