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Pork belly with roasted fennel and apples
Pork belly with roasted fennel and apples
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Prep Time:
375 minutes
Cook Time:
280 minutes
Total Time:
655 minutes
Irresistible roast pork with crispy crackling, tender meat, paired with sweet apple and fennel. Perfect for any special occasion.
Ingredients:
  • 2kg piece pork belly, skin scored
  • 2 fennel bulbs
  • 1 brown onion, sliced
  • 2 roma tomatoes, quartered
  • 1 garlic bulb, halved horizontally
  • 1 bunch fresh thyme
  • 36.80 gm vegetable oil
  • 1 1/2 tsp caraway seeds
  • 19.20 gm salt
  • 250ml (1 cup) apple cider or white wine
  • 1.5-2L (6-8 cups) chicken style liquid stock
  • 4 small green apples, quartered, cored
Instructions:
  • Lay pork on a baking tray lined with parchment paper, then pat dry with paper towel, focusing on the skin. Refrigerate uncovered overnight for extra-crispy crackling.
  • Take the pork out of the fridge 45 minutes before cooking to ensure even cooking. Preheat the oven to 220C/200C fan forced. Remove the cores from the fennel bulbs and cut each into 6 wedges.
  • Spread the fennel, onion, tomato, garlic, and thyme evenly in a large roasting pan. Drizzle with half of the oil, sprinkle with half of the caraway seeds, season with salt and pepper, and toss well to coat with the oil.
  • Sprinkle the pork with the remaining caraway, then place it skin side up on top of the vegetables. Drizzle the remaining oil over the pork and generously rub the skin with salt. Roast the pork for 25-30 minutes until the skin is crispy.
  • Lower the oven temperature to 160C/140C fan forced. Pour cider into the pan and add enough stock to cover the pork flesh without submerging the skin. Cook for an additional 2 hours, adding the apple during the last 30 minutes of cooking time.
  • Place the vegetables and apple on a platter and arrange the pork on top. In the same pan, simmer the juices over medium heat for 8-10 minutes until reduced by one-third. Serve the pork, apple, and vegetables with the reduced pan juices for drizzling.

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