Squid with pork belly, satsuma, fennel and squid ink mayonnaise

Squid with pork belly, satsuma, fennel and squid ink mayonnaise

British Seafood
David Loftus

You might be sceptical about this combination but pork belly is lovely with squid, and with cuttlefish too. Bacon goes well with most seafood and here the cured and slow-cooked pork belly is crisped up until it’s almost like bacon. Fennel and satsuma marry perfectly and the squid ink mayonnaise brings all the flavours together beautifully.


Quantity Ingredient
2 squid, cleaned and cut into rings, tentacles reserved, (see note)
1.5kg pork belly, skin and bones removed
100g fine sea salt
100g caster sugar
4 tablespoons fennel seeds
light rapeseed oil, for cooking
100ml good-quality orange juice
1 fennel bulb, trimmed and quartered
2 satsumas, peel and pith removed, segmented
cornish sea salt
freshly ground black pepper

Squid ink mayonnaise

Quantity Ingredient
3 egg yolks
1 teaspoon english mustard
2 tablespoons white wine vinegar
3 teaspoons squid or cuttlefish ink
200ml light olive oil


  1. Lay the pork belly on a roasting tray. Put the salt, sugar and fennel seeds in a food processor and blitz for 1 minute. Rub the salt mix into the meat all over and leave to cure in the fridge for 4 hours.
  2. Preheat the oven to 200°C. Wash the cure off the pork belly and pat the meat dry. Drizzle a little oil over the meat and roast for 40 minutes, then lower the oven setting to 100°C. Roast for a further 2 hours or until the pork is cooked through. Allow to cool, then place in the fridge to firm up.
  3. Bring the orange juice to a simmer in a saucepan over a medium heat. Let bubble until reduced by half, then add the fennel and a pinch of salt. Simmer for 20 minutes until the fennel is soft, but not overcooked. Remove the fennel with a slotted spoon and set aside to cool on a plate. Continue to simmer the orange juice until reduced to a syrup consistency. Check the seasoning and put to one side.
  4. To make the squid ink mayonnaise, put the egg yolks, mustard, wine vinegar and squid or cuttlefish ink in a food processor and blend for 30 seconds. With the motor running, slowly add the olive oil in a steady stream until you have a nice, thick mayonnaise. Season with salt and pepper to taste. Transfer the mayonnaise to a tub and refrigerate until you want to serve it.
  5. To finish the dish, heat the oven to 200°C. Cut the pork belly into twelve 3 cm cubes and lay these on an oiled roasting tray with the fennel quarters. Heat in the oven for 10 minutes.
  6. Meanwhile, heat a non-stick frying pan over a medium heat. When the pan is hot, add a drizzle of oil. Season the squid with salt and pepper and carefully place it in the hot pan. Cook for 1 minute until lightly coloured, turning once, then remove from the pan and drain on kitchen paper.
  7. Remove the pork and fennel from the oven and divide between warmed plates. Arrange the squid and satsuma segments on each plate. Finally spoon on some of the ink mayonnaise and add a drizzle of the orange and fennel syrup. Serve at once, with the remaining mayonnaise in a bowl on the side.

Preparing squid

  • Make sure your squid is clean and white, with no pink tinges. Holding the body in one hand, grab the head and pull it firmly and carefully – the innards that are attached to it will come away with it. If the squid hasn’t released its ink already, you’ll find the ink sac within the innards.

    Pull the fins or ‘wings’ away from the sides of the body. Now remove the purplish skin covering the body. Carefully scrape the body and fins with your knife to remove any ink or excess skin and give the fins a quick rinse.

    Returning to the head, take hold of the tentacles and squeeze the head to remove the sharp beak, pulling it out. Using a sharp knife, cut the tentacles away from the head, just under the eyes. Rinse the tentacles.

    Finally, pull out the plastic-looking quill from the body and any other insides that look as though they shouldn’t be there. Give the body a quick rinse. At this point you can cut the squid body open or slice it into rings. The fins can also be cut into smaller pieces. Cook the body, fins and tentacles as required.
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