Take your time to make this perfectly succulent pork belly.
- Preheat oven to 220C. Place the pork, skin-side up, on a clean work surface. Use a small sharp knife to score the skin. Drizzle with the oil. Sprinkle with salt, fennel seeds, cumin and paprika. Use your hands to rub the spices into the skin.
- Place the onion in a roasting pan. Place the pork on the onion. Roast in oven for 30 mins.
- Reduce the oven to 160C. Pour the stock around the pork. Cook, loosely covered, for a further 2 hours or until pork is very tender. Set aside, loosely covered, for 15 mins to rest.
- Meanwhile, combine the wombok, shaved fennel, pear, mint, coriander and almonds in a large bowl. Whisk the mirin seasoning, soy sauce and sugar together in a small bowl. Drizzle the dressing over the wombok mixture and toss to combine. Transfer to a serving bowl.
- Cut the pork belly into 4 equal portions. Transfer pork and onion to a serving plate and drizzle with any pan juices. Serve with the pear and wombok coleslaw.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set