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Herb and quinoa roast pork with fennel crackling

delicious. magazine
  • minutes
  • Serves 8

INGREDIENTS

1

whole 3kg whole piece Pork belly

150 g

Baby spinach

1

Chillies, red

1

Large handful Flatleaf parsley, fresh

2

Garlic cloves

1

Leek

8

Sun-blush tomatoes

100 g

Quinoa

1 tbsp

Fennel seeds

2 tbsp

Sea salt, flaky

2 tbsp

Olive oil

1

Knob Butter

Ingredient ending

Finely grated zest of 1 lemon and squeeze of juice