Ingredients

• 3 teaspoons fennel seeds
• 3 teaspoons sea salt flakes
• 2 teaspoons dried chilli flakes
• 2 teaspoons finely grated lemon rind
• 2 garlic cloves, crushed
• 1/3 cup extra virgin olive oil
• 1kg piece boneless pork belly, scored (see notes)
• Vegetable oil, for shallow-frying
• 1/4 cup fresh sage leaves
• 2 corella pears, cut into 1cm pieces
• 1/4 cup chopped toasted walnuts
• 2 tablespoons white balsamic vinegar
• 80g mixed salad leaves
• 1/3 cup shaved parmesan
• 2 tablespoons lemon juice
• 1 teaspoon wholegrain mustard

Method

• Step 1 Preheat a barbecue (with hood) grill and hotplate on high. Using a mortar and pestle, lightly crush fennel seeds, salt and chilli flakes (see notes). Reserve 2 teaspoons mixture. Add lemon rind, garlic and 1 1/2 tablespoons olive oil to remaining mixture, pounding to combine. Pat pork belly dry with paper towel. Rub garlic mixture all over pork.

• Step 2 Turn off barbecue grill, leaving hotplate on. Place pork in a disposable foil baking tray. Place tray on grill. Cook pork, with hood closed and using indirect heat, for 30 minutes. Reduce heat to medium. Cook for a further 45 to 50 minutes or until cooked through. Remove from barbecue. Stand, covered, for 10 minutes to rest.
• Step 3 Meanwhile, pour enough vegetable oil into a small frying pan to come 5mm up the side. Heat over high heat. Carefully shallow-fry sage leaves for 30 seconds or until crisp (oil will spit). Using a slotted spoon, transfer to a plate lined with paper towel to drain. Set aside to cool.
• Step 4 Combine pear, walnuts, vinegar and 2 teaspoons remaining olive oil in a medium bowl. Crush 4 sage leaves and add to mixture. Season. Toss to combine.
• Step 5 Place salad leaves and parmesan in a large bowl. Whisk lemon juice, mustard and remaining olive oil in a jug. Season. Drizzle over salad. Gently toss to combine. Sprinkle pork with remaining crispy sage and reserved fennel seed mixture. Serve with pear salsa and salad.