Ingredients
- 500g boneless New Zealand pork belly, sliced into thin strips.
- Zest and juice of 1 orange
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil
- 20g fennel fronds
- 20g Italian parsley
- 20g mint leaves
- 1 tsp flaky sea salt
- 1 tsp cracked black pepper
Method
Lay the pork strips into a deep dish and rub with salt and pepper.
Peel the rind of the lemon and orange and thinly slice the rind pieces into strips. Thinly slice the herbs. Sprinkle the herbs and zest over the pork.
Combine the olive oil with the freshly squeezed orange juice, then pour over the pork strips. Cover with plastic wrap and marinate at room temperature for 1 hour.
While the pork is marinating, preheat the BBQ to 190°C.
Sear the pork strips on the BBQ for 7 minutes either side, then move them to the rack to continue cooking with the lid closed for another 20 minutes.
Serve as whole pieces with fennel slaw.
Reproduced with permission from Fresh Pork NZ