- 1kg OTWAY pork belly, boneless/easy carve leg roast
- 60g salt
Rub mix:
- 2 tablespoons sea salt
- 2 teaspoons fennel seeds
Salad:
- zest and juice of half lemon
- 2 tablespoon extra virgin olive oil
- 1 Granny smith apple, cut into fine strips
- 1 bunch watercress
- ½ bunch coriander, leaves picked