Ingredients
Scale
- 1 1/2 pounds boneless skinless pork belly
- 3 tablespoons olive oil
- 1 tablespoon fennel seeds
- sea salt and fresh cracked black pepper
- 1 head of garlic
- 2 ripe plums, ripe persimmons, or ripe pears
- 1/2 cup roasted salted and shelled pistachios, coarsely chopped
- 1 tablespoon sesame seeds
For the Rice
- 1 cup basmati rice
- 1 1/2 cups water
- 1 bay leaf
- 1/2 of a cinnamon stick
- 1 teaspoon cumin seeds
- 4 whole cloves
- 6 whole peppercorns
- sea salt
Instructions
- Place a rack in the center of the oven and preheat oven to 375 degrees F.
- Slice pork belly into 3/4-inch thick chunks. I just layed the pork belly out into a horizontal strip and sliced into vertical 3/4-inch thick chunks.
- Place pork belly on a rimmed baking sheet. Drizzle with olive oil, fennel seeds, salt and pepper. Toss lightly to coat. Slice the top off a head of garlic. Rub the top on a bit of the olive oil from the pan and nestle it in with the seasoned pork belly.
- Bake for about 40 to 45 minutes, tossing twice during bacon to brown and crisp on all sides.
- To make the rice, first rinse rice through a fine mesh strainer for a few minutes. Give it a good shake then add to a small saucepan with water , bay leaf, cinnamon stick, cumin seeds, cloves, and peppercorns. Add a big pinch of sea salt.
- Bring to a simmer, cover with a tight fitting lid and reduce heat to low. Simmer until water is absorbed, about 15 to 20 minutes.
- Remove from heat but don’t remove the lid. Allow to rest for 15 minutes. Remove the lid and remove the bay leaf, cinnamon stick and cloves.
- Remove the pork from the oven and allow to rest until cool enough to handle.
- Drain much of the bacon grease from the pan. Tear or coarsely chop the crisp, cooked pork. Return to the rimmed pan.
- Toss with plums (or whatever fruit you’re using), squeeze the softened garlic from it’s head, toss in pistachios and sesame seeds. Toss to incorporate.
- Heat the oven to broil and broil the mixture to sizzling and browned.
- Enjoy warm and store any extra in an airtight container in the fridge.
Nutrition
- Serving Size: 4