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Ben Tish’s pork belly ribs with roasted peaches and fennel

Name: Ben Tish’s pork belly ribs with roasted peaches and fennel
Prep time: 15 min
Cook time: 4 h 50 min
Total time: 5 h 5 min
Yield: Serves 4
Ingredients: 500g piece pork belly with ribs, fat scored (ask your butcher); 3 tbsp flaky sea salt; 2 fennel bulbs, quartered and core trimmed; 2 peaches, halved and stones removed; Olive oil to drizzle; 3 tbsp soft brown sugar; 250ml cider; 1 tbsp red wine vinegar; 2 rosemary sprigs, leaves chopped, plus sprigs to decorate

By: Ben Tish

Published: 15 May 24
Updated: 15 May 24

Ben Tish’s pork belly ribs with roasted peaches and fennel

Slow-cooked pork belly is a thing of wonder – especially if you cook it on the bone. Ben Tish, chef-director of London pub group Cubitt House, pairs it with wedges of fennel, sweet peaches and a cider-rosemary glaze which brings everything together beautifully.

Ben is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Easy
Online only 2024

Test kitchen approved

Serves 4
Hands-on time 15 min, plus overnight salting. Oven/BBQ time 4 hours 50 min

Nutrition: Per serving

Calories: 437kcals
Fat: 27g (8.8g saturated)
Protein: 23g
Carbohydrates: 21g (20g sugars)
Fibre: 2.5g
Salt: 4.1g

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Ingredients

500g piece pork belly with ribs, fat scored (ask your butcher)
3 tbsp flaky sea salt
2 fennel bulbs, quartered and core trimmed
2 peaches, halved and stones removed
Olive oil to drizzle
3 tbsp soft brown sugar
250ml cider
1 tbsp red wine vinegar
2 rosemary sprigs, leaves chopped, plus sprigs to decorate

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Method

Put the pork in a dish and scatter the salt over the skin. Chill overnight.
The next day, wipe off the salt, rinse briefly, then pat dry. Heat the oven to 110°C fan/gas ½ or set up a barbecue for indirect cooking at roughly the same temperature. Put the pork in a large flameproof dish and cook for 4 hours. Coat the fennel and peaches in the olive oil and season with salt and pepper.
Add the fennel to the dish, turn the heat (barbecue) up to 200°C fan/gas 7 and cook for a further 25-30 minutes until golden. Turn the heat back down to 160°C fan/gas 4, add the peach halves and cook for another 15-20 minutes.

Meanwhile, put the sugar, cider, vinegar, rosemary and a pinch of salt in a small saucepan and bring to the boil. Cook, stirring regularly, for 10-15 minutes, or until reduced to a syrupy glaze.
Spoon the glaze all over the pork, fennel and peaches, then cook for a few more minutes to set (over direct heat if possible on the barbecue to create char marks), then slice the pork and serve with the fennel and peaches.