This dish is perfect for entertaining large groups of people. You can prepare the pork belly and fennel salad earlier in the day and set aside. Once your guests have arrived it only takes a couple of minutes to sear the scallops and serve. This dish has the most spectacular flavours.
Serves 8 Prepare 10 minutes Cook 1 hour 50 minutes
Pork
500g organic pork belly
1 tbsp olive oil
1 tsp salt
1 apple, quartered
2 cinnamon sticks
pinch of salt
½ cup water
Scallops
1 tbsp coconut oil
8 scallops
pinch of salt
Apple & Fennel Salad
1 apple, julienned
1 baby bulb fennel, julienned
handful baby watercress
juice of ½ lemon
1 tbsp olive oil
salt, to taste
Preheat oven to 200°C. Ensure the skin on the pork is dry, rub with oil and salt. Bake for 20 minutes or until skin is crispy. Turn the temperature down to 170°C. Add the apple, cinnamon sticks, salt
and water to the roasting pan. Roast for up to 1 ½ hours. If the liquid dries up during this time, add another ½ cup water. Remove from oven and rest.
To make the apple & fennel salad Toss all the ingredients together and place a small bundle of the salad on the side of the serving plates.
To make the scallops Heat coconut oil in a small frying pan over high heat. Salt scallops and cook for 30 seconds each side.
To serve, cut the pork belly into 3cm squares and place on plate next to salad. Place the scallops on top of the pork and serve immediately.
