Roasted Pork Belly with Favas and Peas Gluten-Free Recipe
There are few flavor combinations more delicious than pork, fava beans, and peas, as evidenced by this restaurant-quality dish by our talented friend Aran Goyoaga.
Roasted Pork Belly with Favas and Peas Gluten-Free Recipe
This recipe calls for pork belly—a fatty, boneless cut of meat that’s most easily procured from a butcher. But you could substitute a 2-pound pork tenderloin and roast it for the first 30 minutes or until a meat thermometer inserted into the center reads 145°F.
Servings 4
Ingredients
- 1 pound pork belly preferably a meaty cut
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1-1/2 teaspoon flaky sea salt such as Maldon
- 1 pound fresh fava beans outer shell removed
- 1 pound fresh English peas shelled
- 1 tablespoon olive oil
- 1/2 teaspoon lemon zest
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- 4 radishes thinly shaved, ideally with a mandolin
- 1 tablespoon chopped chives
- 1 small handful chive blossoms (optional)
Instructions
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Preheat the oven to 450°F. Bring the pork to room temperature, about 20 minutes.
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In a dry skillet over medium heat, toast coriander and fennel seeds until fragrant, shaking occasionally, 1 to 2 minutes. Transfer the seeds and flaky sea salt to a mortar and crush with a pestle.
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Rub the pork with the spice mix, place fat side up on a rimmed baking sheet, and roast for 30 minutes. Reduce the heat to 325°F, add 1/2 cup water to the baking sheet, and continue cooking 1 hour longer.
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Meanwhile, bring a large pot of water to a boil. Have ready a large bowl of ice water. Add the fava beans to the boiling water and cook for 2 minutes. With a slotted spoon, transfer the fava beans to the ice water to stop the cooking, reserving and keeping warm the boiling water in the pot. Drain the beans, peel the outer layer, and reserve.
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Prepare another bowl of ice water. Add the English peas to the boiling water. Cook for 1 minute, immediately drain, and transfer them to the ice water to stop the cooking. Drain well.
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In a serving bowl, whisk together the olive oil, lemon zest, fine sea salt, and pepper. Add the fava beans, peas, radishes, chives, and chive blossoms and toss. Slice the pork belly and serve alongside the salad.
Photography Aran Goyoaga
