Crisp pork belly salad

(Serves 4)

  • 100 ml olive oil
  • 1 small French loaf, sliced
  • 5 ml fennel seed
  • 3 cloves of garlic
  • 45 ml olive oil
  • 15 ml lemon juice
  • 700 g deboned strips of pork belly
  • Salt and freshly ground black pepper to taste
  • 30 ml white vinegar
  • 4 eggs
  • 80 g mixed salad leaves

Preheat oven to 180 °C. Heat the 100 ml olive oil in a pan and fry bread on both sides until golden brown. Drain on kitchen paper. Crush fennel and garlic using a mortar and pestle. Combine with the 45 ml olive oil and lemon juice. Pour mixture over pork strips and rub it into the meat. Put meat in an oven roasting dish and season with salt and black pepper. Roast for about 45 minutes to 1 hour until meat is done and the skin is crispy. Cut up. Combine about 500 ml water with the vinegar in a pot and bring to the boil. Poach 2 eggs at a time: Break each egg into a glass and carefully let it slip from the glass into the centre of the pot, while stirring the water forcefully and quickly in a circle. Cover and simmer for 3 minutes. Carefully remove the eggs with a slotted spoon. Arrange all the ingredients on plates and serve with a poached egg on top of each portion.

To drink

Durbanville Hills Rhinofields Sauvignon Blanc