1 red chilli, roughly chopped, or pinch of chilli flakes
15²µ/½´Ç³ú coriander, finely chopped
2 garlic cloves, roughly chopped
2 garlic cloves, finely chopped
1 lime, juice only
3 spring onions, finely sliced
12 pickled jalapeño chillies
1 tsp Worcestershire sauce
salt and freshly ground black pepper
2 tbsp fennel seeds
4 tbsp olive oil
1–2 tbsp white wine vinegar
120g/4½oz unsalted butter
100ml/3½fl oz soured cream
500g/1lb 2oz pork belly