The finest Pork Belly
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 - 1.5kg piece of boned pork belly, heavily scored
  • 2 tbsp fennel seeds
  • 1-2 tbsp sea salt
  • 2 tbsp oil
  • 100 ml water or apple cider
Instructions
  1. Rinse the pork belly and pat it dry with paper towels, then leave it on the bench uncovered for an hour or so to dry out.
  2. Preheat the oven to 165C Bake.
  3. In a mortar and pestle grind up about 2 tbsp of fennel seeds with 1-2 tbsp sea salt into a powder, then rub this liberally all over the meat and skin. Drizzle with the oil.
  4. Wrap the meat loosely with foil, leaving the skin exposed. I roast my belly on a rack in a roasting pan - I find it gets a bit tough on the bottom if it sits directly on the pan.
  5. Pour the water or cider between the foil and the meat, taking care not to get any on the skin. This helps keep the pork tender.
  6. Roast the meat in the oven for 1¾ to 2 hours then increase the temperature to 200C for 20 minutes. Once the crackling looks mouthwatering, take it out and let the meat rest for 20 minutes.
Recipe by The Fare Sage at https://www.thefaresage.com/the-finest-pork-belly/