Fennel Rubbed Pork Belly With Dill Relish

• None None Dill Relish
• 1 cup roughly chopped dill
• 2/3 cup roughly chopped mint leaves
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp rinsed baby capers
• 1 tbsp roughly chopped pickles
• 2 tsp Dijon mustard
• 1 clove garlic, peeled and finely minced
• None None Fennel Rubbed Pork
• 2 1/4 lb piece boneless pork belly
• 1 None large garlic clove
• 1 tsp fennel seeds
• None None Chickpea and Cherry Tomato Salad
• 15 oz can chickpeas, drained and rinsed
• 9 oz cherry tomatoes (about 1 2/3 cups), halved
• 1/2 cup chopped parsley leaves
• None None Lemon juice, to taste
• 1 tbsp extra-virgin olive oil

1. For the Dill Relish: Place all ingredients in a food processor. Pulse until smooth; reserve chilled.
2. For the Pork Belly: Preheat an outdoor grill on high. Using a sharp knife, score pork belly at 1/3-inch intervals in a criss-cross pattern.
3. Using a mortar and pestle, pound garlic and fennel seeds together until a smooth paste forms. Mix in oil. Rub paste all over pork and season to taste.
4. Grill pork, skin-side down, 15 minutes, until crisp and lightly charred. Reduce heat to medium. Cover with grill hood or baking tray and cook a further 15 minutes. Flip pork and cook, covered, a further 20 minutes. Transfer to a plate and cover with foil. Rest 15 minutes.
5. For the salad: Toss chickpeas, tomatoes and parsley leaves with lemon juice and extra-virgin olive oil.
6. Cut pork into slices and serve with dill relish and salad.

dill, mint leaves, lemon juice, olive oil, baby capers, pickles, mustard, clove garlic, fennel, pork belly, garlic, fennel seeds, chickpea, chickpeas, cherry tomatoes, parsley leaves, lemon juice, extravirgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/23210 (may not work)