Organic Belly Pork with Sherry and Anchovy Potatoes

Pork acquires a burst of extra flavour with David Massey's spiced coating and sherry sauce and a helping of anchovy potatoes
By David Massey
Organic Belly Pork with Sherry and Anchovy Potatoes
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: medium



  • 2 cloves garlic
  • salt
  • 1 tbsp ground fennel seeds
  • 1.5 kg pork belly, skin on and scored
  • 1 tbsp olive oil
  • 150 ml fino sherry

For the anchovy potatoes:

  • 450 g potatoes
  • 4 cloves garlic, peeled but left whole
  • 6 tinned anchovies
  • freshly ground black pepper
  • olive oil, for drizzling


1. Preheat the oven to 220°C/gas 7.

2. Crush the garlic in a pestle and mortar with a pinch of salt. Add the ground fennel seeds and mix. Rub the mixture generously under the pork belly.

3. Place the pork on a board, skin-side up, and dry off the skin thoroughly with a cloth or strong paper towel. Sprinkle the skin with salt. Place in a large roasting pan, skin-side up, and drizzle with olive oil.

4. Roast in the preheated oven for 30 minutes, then reduce the heat to 190°C/gas 5 and cook for a further 2 hours, until tender.

5. About 50 minutes before the pork is ready, make the anchovy potatoes. Dice the potatoes, place in a roasting pan with the garlic cloves and scatter over the anchovy fillets. Sprinkle with pepper and drizzle with olive oil. Roast in the oven with the pork for about 30-40 minutes, until golden.

6. Remove the cooked pork from the roasting pan and pour off the excess oil, then add the sherry to the pan, place over a medium heat and cook until reduced. Strain and serve over the belly pork with a helping of anchovy potatoes.

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