Fennel Rubbed Pork Belly With Dill Relish - cooking recipe

Ingredients

None None Dill Relish
1 cup roughly chopped dill
2/3 cup roughly chopped mint leaves
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp rinsed baby capers
1 tbsp roughly chopped pickles
2 tsp Dijon mustard
1 clove garlic, peeled and finely minced
None None Fennel Rubbed Pork
2 1/4 lb piece boneless pork belly
1 None large garlic clove
1 tsp fennel seeds
None None Chickpea and Cherry Tomato Salad
15 oz can chickpeas, drained and rinsed
9 oz cherry tomatoes (about 1 2/3 cups), halved
1/2 cup chopped parsley leaves
None None Lemon juice, to taste
1 tbsp extra-virgin olive oil

Preparation

For the Dill Relish: Place all ingredients in a food processor. Pulse until smooth; reserve chilled.
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.
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.
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.
For the salad: Toss chickpeas, tomatoes and parsley leaves with lemon juice and extra-virgin olive oil.
Cut pork into slices and serve with dill relish and salad.