Crispy pork belly with dips recipe
 Crispy pork belly makes the perfect vessel for a bright sour cream and jalapeno dip and fiery hot sauce. 2 garlic cloves, roughly chopped2 tbsp fennel seeds1 red chilli, roughly chopped, or pinch of chilli flakes4 tbsp olive oil500g/1lb 2oz pork belly 2 garlic cloves, roughly chopped 2 tbsp fennel seeds 1 red chilli, roughly chopped, or pinch of chilli flakes 4 tbsp olive oil 500g/1lb 2oz pork belly 120g/4½oz unsalted butter1–2 tbsp white wine vinegar1 tsp Worcestershire sauce150g/5½oz hot sauce2 garlic cloves, finely chopped 120g/4½oz unsalted butter 1–2 tbsp white wine vinegar 1 tsp Worcestershire sauce 150g/5½oz hot sauce 2 garlic cloves, finely chopped 100ml/3½fl oz soured cream12 pickled jalapeño chillies3 spring onions, finely sliced15g/½oz coriander, finely chopped1 lime, juice onlysalt and freshly ground black pepper 100ml/3½fl oz soured cream 12 pickled jalapeño chillies 3 spring onions, finely sliced 15g/½oz coriander, finely chopped 1 lime, juice only salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil.Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up.Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify.To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed.Serve the crispy pork belly sliced, with the dips in bowls alongside. Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil. Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil. Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper. Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up. Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify. Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify. To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed. To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed. Serve the crispy pork belly sliced, with the dips in bowls alongside. Serve the crispy pork belly sliced, with the dips in bowls alongside.