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Fennel-roasted twice-cooked pork belly
Fennel-roasted twice-cooked pork belly
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Prep pork belly ahead, then bake for crispy perfection in 30 minutes on event day.
Ingredients:
  • 7.20 gm sea salt flakes
  • 1 tsp fennel seeds
  • 2 (about 800g each) pieces pork belly, scored
  • 2 brown onions, sliced into thick rings
  • 4 large fresh rosemary sprigs
  • 500ml (2 cups) chicken style liquid stock
  • Coles apple sauce, to serve, optional
Instructions:
  • Preheat your oven to 160C/140C fan forced. In a mortar, combine the salt and fennel seeds by pounding them with a pestle. Massage the salt mixture over the scored pork rind, making sure to work it into the cuts thoroughly.
  • In a baking dish, layer the onion and rosemary. Arrange the pork on top and pour the stock around it. Cover with baking paper and tightly seal the dish with foil. Roast for 3 hours or until the pork is incredibly tender.
  • 1. Let the pork cool on a tray. Cover with baking paper, then place a heavy tray and cans on top to weigh it down. Refrigerate overnight.
  • - Preheat your oven to a perfect 220°C (200°C for fan-forced ovens). - Cut the pork into squares and arrange them on a baking tray. - Roast in the oven for 25-30 minutes until the pork is beautifully golden and the skin is deliciously crackled. - Optionally, serve with apple sauce.

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