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Organic belly pork with sherry and anchovy potatoes

David Massey from Good Food Live
Pork acquires a burst of extra flavour with David Massey's spiced coating and sherry sauce and a helping of anchovy potatoes

Organic belly pork with sherry and anchovy potatoes

Method

1. Preheat the oven to 220°C/gas 7.

2. Crush the garlic in a pestle and mortar with a pinch of salt. Add the ground fennel seeds and mix. Rub the mixture generously under the pork belly.

3. Place the pork on a board, skin-side up, and dry off the skin thoroughly with a cloth or strong paper towel. Sprinkle the skin with salt. Place in a large roasting pan, skin-side up, and drizzle with olive oil.

4. Roast in the preheated oven for 30 minutes, then reduce the heat to 190°C/gas 5 and cook for a further 2 hours, until tender.

5. About 50 minutes before the pork is ready, make the anchovy potatoes. Dice the potatoes, place in a roasting pan with the garlic cloves and scatter over the anchovy fillets. Sprinkle with pepper and drizzle with olive oil. Roast in the oven with the pork for about 30-40 minutes, until golden.

6. Remove the cooked pork from the roasting pan and pour off the excess oil, then add the sherry to the pan, place over a medium heat and cook until reduced. Strain and serve over the belly pork with a helping of anchovy potatoes.