8 belly of pork chops, about 2.5cm thick
1 tablesp. olive oil
2 teasp. fennel seeds, dry roasted and coarsely ground
1 teasp. chilli flakes
2 large cloves of garlic, peeled and thinly sliced
Sea salt and black pepper
2 tablesp. coriander leaves chopped
4 wedges of lemon
8 belly of pork chops, about 2.5cm thick
1 tablesp. olive oil
2 teasp. fennel seeds, dry roasted and coarsely ground
1 teasp. chilli flakes
2 large cloves of garlic, peeled and thinly sliced
Sea salt and black pepper
2 tablesp. coriander leaves chopped
4 wedges of lemon
Cut the rinds off the piece of pork and cut into 1cm dice. Place on a frying pan over a gentle heat to render the fat out of the rind. Save the rendered fat for cooking the chops.
Dry the pieces of pork and place in a bowl. Add the olive oil, fennel seeds, chilli flakes, garlic and salt and pepper and mix well with your hands massaging the flavourings into the meat. If possible, allow to sit for 1-2 hours before cooking.
Heat a heavy frying or grill pan and add enough of the rendered pork fat to just glaze the bottom of the pan. When the fat is just beginning to smoke, place the pork pieces in the pan. Cook until a rich golden colour on one side before turning and repeating on the other side cooking them to your liking. Be vigilant not to overcook the meat as the result will be tough and dry.
Allow the chops to rest for 5-10 minutes in a warm oven, c 90°c, before serving on hot plates sprinkled with the chopped coriander and serving a lemon wedge on the side.
Cut the rinds off the piece of pork and cut into 1cm dice. Place on a frying pan over a gentle heat to render the fat out of the rind. Save the rendered fat for cooking the chops.
Dry the pieces of pork and place in a bowl. Add the olive oil, fennel seeds, chilli flakes, garlic and salt and pepper and mix well with your hands massaging the flavourings into the meat. If possible, allow to sit for 1-2 hours before cooking.
Heat a heavy frying or grill pan and add enough of the rendered pork fat to just glaze the bottom of the pan. When the fat is just beginning to smoke, place the pork pieces in the pan. Cook until a rich golden colour on one side before turning and repeating on the other side cooking them to your liking. Be vigilant not to overcook the meat as the result will be tough and dry.
Allow the chops to rest for 5-10 minutes in a warm oven, c 90°c, before serving on hot plates sprinkled with the chopped coriander and serving a lemon wedge on the side.
