Grilled garlic and herb langoustine with pork belly and fennel

By Tony Rodd, MasterChef finalist 2015

Serves 4


  • 500g pork belly
  • 4 frozen langoustine (defrosted)
  • 3 fennel
  • 1 potato
  • 50g unsalted butter
  • Small bunch parsley
  • 1 garlic clove
  • 1 lemon
  • 50ml double cream
  • 100ml milk
  • 1 apple
  • 50ml cider vinegar
  • 100ml water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp fennel seeds
  • Olive oil


  • Place the pork belly on a baking tray and score the skin.
  • Season with salt, pepper and a little olive oil.
  • Place in an oven at 200°C for 90 minutes or until cooked through.
  • Cut into four equal slices.
  • In a pan on the stove add 2 chopped fennel, and a diced potato and cover with milk and cream. 
  • Cook for 20 minutes or until a knife pierces the potato. 
  • Blend until smooth and season to taste.
  • Quarter the other fennel and drizzle with olive oil, salt and pepper. 
  • Place on a tray with the pork and roast for 30 minutes.
  • Prepare the langoustine by cutting along the length, through the shell of the tails. 
  • Remove the digestive tract from the tail and any guts from the head section. 
  • Lay flesh side up on a baking tray. 
  • Combine the butter with some chopped parsley, grated garlic and lemon juice. 
  • Smear the butter over the langoustine tails.  Place under a grill for 3-4 minutes.
  • Finely slice the apple using a mandolin and place in a bowl. 
  • Put the vinegar, water, sugar, salt and fennel seeds into a saucepan and bring to the boil. 
  • Once boiled, pour over the slices of apple and allow to pickle for 30 minutes.
  • To serve, swipe a line of the fennel puree along one side of the plate. 
  • Put the pork alongside that and the roasted fennel next to that. 
  • Lay two halves of langoustine over the pork and garnish with slices of apple.

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