MEAT RECIPE

Pork with Wild Fennel & Salt Bush Pesto

INGREDIENTS

400 g piece of pork belly
olive oil
salt
2 fennel bulbs, trimmed and thickly sliced

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Salt bush pesto:

2 handfuls of salt bush leaves

1 tablespoon seeded mustard
salt and freshly ground black pepper
1 cup olive oil
1/2 cup pine nuts
lemon juice, to taste

Equipment:
Barbecue

- Feeds 2 -

HOW TO MAKE IT

1. Light your barbecue (I used a charcoal one) and let it burn down for about an hour until you obtain a medium heat.

2. To make the pesto, finely chop the salt bush and pound with a mortar and pestle. Add the mustard, pine nuts and a little salt and pound to a fine texture. Stir in the olive oil, then taste and season with salt and pepper and a little lemon juice if needed.

3. Rub some of the pesto over the pork. Dress the pork in a good drizzle of olive oil and season with salt. Place on the barbecue rack and close the lid. Cook for 30 minutes or until crispy, then flip it over. Dress the fennel in olive oil and arrange it around the pork, then close the lid and cook for another 30 minutes or until the pork is cooked to your liking.

4. Remove and rest for 10 minutes, then slice and serve with the salt bush pesto.