Crispy pork belly, hasselback potatoes with gorgonzola, roasted fennel and lemon thyme

Name: Crispy pork belly, hasselback potatoes with gorgonzola, roasted fennel and lemon thyme
Ingredients: 1 kg Pork belly piri piri; 1 kg Hasselback potatoes; 100 g Gorgonzola; 10 g Lemon thyme; 5 g bronze fennel; 200 g Fennel; 1 honey-thyme glaze

Crispy pork belly, hasselback potatoes with gorgonzola, roasted fennel and lemon thyme: Crunchy bacon and creamy potatoes.

This dish is prepared with products from Chef's Creation, ensuring you have the best base for your dishes. With Chef’s Creation, you maintain your own signature and can serve the tastiest dishes in no time.

Ingredients

1kgPork belly piri piri

1kgHasselback potatoes

100gGorgonzola

10gLemon thyme

5gbronze fennel

200gFennel

1honey-thyme glaze

Preparation

Remove the pork belly from the packaging and pat it slightly dry.
Score small diamond shapes into the fat side of the pork belly.
Place the pork belly fat side up in an oven dish, together with the hasselback potatoes, and bake them crispy in a hot oven at 190 degrees Celsius for 20 minutes.
Cut the fennel into nice pieces, blanch them briefly, and grill them in a grill pan.
Regularly glaze the pork belly with the glaze.
Arrange everything together on a beautiful platter and garnish with cress and cubes of gorgonzola.