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

Test kitchen approved

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!

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

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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

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.

Recipe from Online only 2024 Issue

Nutrition

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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