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Roast pork & date witlof salad

Serves: 4 Prep time: 1 hr 65 mins


For the pork

800 g boneless pork belly, thinly scored
1 tsp fennel seeds
1 T olive oil
Shaved Parmesan, to garnish
6 pitted dates, thinly sliced

For the salad

2 bunches witlof, leaves separated
1 1/2 T extra-virgin olive oil
1 T red wine vinegar
1/2 white onion, thinly sliced
6 anchovy fillets, torn
1/2 cup roasted hazelnuts, coarsely chopped


Place pork skin-side up on a tray lined with baking paper and refrigerate, uncovered, overnight.

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