Alive and Cooking

Merchant Prince Pork

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500 g pork belly, cubed
8 kumquat, halved
7 spring onions
1/2 fennel bulb
Handful rocket
450 ml water
Extra virgin olive oil


Drizzle the pork with 3 tbsp. muscat and set aside for 5 mins.
In a pan with a good splash of oil, fry ½ the fennel thickly sliced, garlic and 5 halved kumquats. Once the fennel has softened, tumble in 4 roughly sliced spring onions. Toss to combine, then remove and set aside.
Add another good splash of oil to the pan and sear the pork belly until caramelised. Return the vegetables to the pan, add a good splash of muscat, pour in the water and bring to a boil.
Cover and simmer for 20 mins.
Thinly slice the remaining fennel, kumquat and spring onions. Combine in a bowl with the rocket. Whisk together a small amount of oil and muscat, drizzle over the salad and serve with the pork.

Merchant Prince Pork