Name: Crispy skin pork belly
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Yield: 1
Ingredients: 56.88 gm olive oil; 19.20 gm sea salt flakes; 2 fennel bulbs, trimmed thickly, sliced lengthways; 6 garlic cloves, sliced; 382.50 gm beef stock; 20.00 ml horseradish cream; 2kg Brand Pork Belly Roast

Crispy skin pork belly

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Prep Time:
20 minutes

Cook Time:
145 minutes

Total Time:
165 minutes

Crispy pork belly with perfect crackling, juicy succulent meat, served with braised fennel and greens for a delicious meal.

Ingredients:

56.88 gm olive oil
19.20 gm sea salt flakes
2 fennel bulbs, trimmed thickly, sliced lengthways
6 garlic cloves, sliced
382.50 gm beef stock
20.00 ml horseradish cream
2kg Brand Pork Belly Roast

Instructions:

Preheat your oven to 180C (160C fan-forced) for the perfect cooking temperature.
Score the pork skin and massage it with half of the oil and salt, ensuring the salt gets into the scored skin. Arrange the pork, skin side down, in a spacious roasting pan. Bake for 1 1/2 hours.
Place the pork with the skin side up and elevate the oven temperature to 220C (200C fan-forced). Bake for 45 minutes until the skin is crisp. Take the pork out of the oven and let it rest for 10 minutes before serving.
Heat the rest of the oil in a hot frying pan. Sear fennel and garlic for 1-2 mins, then pour in 1/4 cup of water. Cover and simmer on low for 3-5 mins until fennel is tender.
In a small saucepan, bring stock to a boil over high heat. Reduce heat to low and simmer for 10 mins until slightly thickened. Remove from heat and stir in horseradish cream.
Cut pork into thick slices. Plate alongside braised fennel and generously drizzle with horseradish gravy.

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