lemon + fennel pork belly on braised white beans with red cabbage, roasted garlic aioli + watercress


approximately 10 serves


pork belly

1.5 kg bone out pork belly

finely grated zest of 1 lemon

2 tbsp fennel seeds crushed


2 tablespoons oil


dry the pork belly well with paper towel and score the skin well. rub the rest of the ingredients, except for the salt over the pork and marinate in the fridge overnight.

preheat oven to 240c. season pork well all over and place on a wire rack over a baking tray filled with 2 cm deep of water.

roast pork for 30 minutes, then turn heat down and cook for a further 2 hours at 180c.


braised cannellini beans                                                  

1kg cannellini dried beans

1 leek

2 sticks celery

1 large onion

 2 cloves garlic

1 carrot

 1 ½ litre chicken stock

 2 tbsp olive oil

1 preserved lemon, skin washed and sliced finely

1 cup olives

1 bunch parsley, chopped.

1 bunch thyme, whole

1 tbsp of crème fraîche per serve


soak cannellini beans overnight in cold water.

drain and cook in boiling water until par cooked.

preheat oven to 150c. in a heavy cast iron pan sauté off leek, celery, onion, carrot and garlic in the olive oil.

add par cooked beans, thyme, chicken stock and preserved lemon, bring to the boil and season.

place the lid on and put in the oven checking occasionally for approximately 1 hour  until almost done.

in the last 5 minutes of cooking remove thyme bunch, add the olives and chopped parsley and check the seasoning. Remove from heat and just before serving stir through crème fraîche.


roasted garlic aioli

1 large head local organic garlic (purple is our favourite)

1 tbsp dijion mustard

80 mls red wine vinegar

4 egg yolks

600 mls vegetable oil



roast off the garlic whole, then slice top off and squeeze out the delicious garlicky paste inside.

in a robo coupe ; wiz together the eggs, mustard, garlic, and vinegar until nice and thick, slowly add a thin stream of oil until it is all emulsified. season well with s and p.


braised red cabbage

4 tbsp butter

4 tbsp olive oil

2 large red onion, finely sliced

1`red cabbage sliced finely

120mls red wine vinegar

250mls good red wine

4 tbsp soft brown sugar



sauté off onion in oil and butter in a large frypan, add cabbage, season with s and p and cook for 10 minutes over a medium heat. add the remaining ingredients, reduce the heat and simmer for a further 15 minutes with a lid slightly off, until most of the liquid has evaporated and the cabbage is thick and glossy.


to plate

centre the beans on a slightly dished plate. place pork belly on the beans skin side up and surround with red cabbage slaw. add a generous serve of garlic aioli next to the pork and garnish with lightly dressed watercress.