Fennel Rubbed Pork Belly With Dill Relish

• relish Dill
• 1 cup dill roughly chopped
• 2/3 cup mint leaves roughly chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon baby capers rinsed
• 1 tablespoon pickles roughly chopped
• 2 teaspoons dijon mustard
• 1 clove garlic peeled and finely minced
• pork Fennel Rubbed
• 2 1/4 pounds pork belly piece boneless
• 1 large garlic clove
• 1 teaspoon fennel seeds
• chickpea
• salad
• 15 ounces chickpeas drained and rinsed
• 9 ounces cherry tomatoes about 1 2/3 cups, halved
• 1/2 cup parsley leaves chopped
• lemon juice to taste
• 1 tablespoon 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.

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Taken from www.yummly.com/recipe/Fennel-Rubbed-Pork-Belly-with-Dill-Relish-1406603 (may not work)