Pressed and Crisped Belly with Salsa Verde

Ingredients

• 3 lbs Finnsheep lamb belly, in one piece
• 2 tbsp kosher salt, 1 tbsp sugar
• 1 tbsp fennel seed
• 2 cups stock
• Salsa verde: 1 cup parsley, 1/2 cup mint, 2 tbsp capers, 1 anchovy, 1 garlic clove, 1/2 cup olive oil, juice of 1 lemon

Method

1. 1

   Cure the belly with salt, sugar, and crushed fennel for 6 hours. Rinse and dry.

2. 2

   Braise, covered, in the stock at 300°F for 3 hours until fully tender.

3. 3

   Lift out while warm, lay flat between two parchment-lined trays, weight it, and refrigerate overnight.

4. 4

   Cut the pressed slab into neat rectangles. Sear fat side down in a cold pan brought slowly up to medium — the slow start renders more fat and gives a glass-like crust.

5. 5

   Blitz the salsa verde ingredients and spoon alongside.