For the pork belly
- 1.6kg boneless pork belly
- 6 black peppercorns
- ½ small bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 bay leaf
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 500ml bottle dry cider
For the watermelon salsa
- ½ watermelon (around 800g), flesh finely chopped
Thought to have originated in Africa, watermelons are distinct from musk melons such as…
- 1 red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 Granny Smith apple, finely chopped
- 2 limes, zest and juice
The same shape, but smaller than…
- ¼ small bunch coriander, roughly chopped
- BBQ sauce
- 6-8 flatbreads
Heat oven to 140C/120C fan/gas 2. Season the pork belly all over with salt then put it, the peppercorns, thyme, bay and fennel seeds in a deep roasting tin. Pour over the cider, then top up with water until the pork is submerged. Cover with foil and cook for 6 hrs.
Remove from the oven and leave the pork to cool until you can touch it easily, around 10 mins, then lift from the liquid and use cling film to roll the pork as tightly as you can, then leave to cool completely in the fridge overnight.
Mix all the ingredients for the watermelon salsa together and season. Set aside.
Slice the pork belly into eight 1-2cm rounds and place, flat-side down. in a lightly oiled frying pan, cook until golden, 1-2 mins, then turn over and repeat so both sides are nicely crisped, even in colour and the pork is hot throughout.
To serve, spread 1 tbsp of bbq sauce over each flatbread, top with the crisped pork belly and finish with a spoonful of the salsa.