Succulent pork belly with crispy crackling is perfectly paired with the flavours of fennel and apple.
- Using a mortar and pestle, crush the fennel seeds, caraway seeds, garlic and 1 tablespoon sea salt. Stir in oil, then rub the spice mixture all over the pork rind. Stand at room temperature for 1 hour.
- Preheat the oven to 140C. Place the pork in a large flameproof roasting pan and roast for 2 1/2 hours. Add apple and fennel, and baste with the pan juices.
- Increase heat to 220C and roast for a further 30 minutes or until the skin is crisp, the meat is tender and the apple and fennel are soft. Remove from the pan and rest for 20 minutes.
- For the gravy, drain all but 2 tablespoons fat from the roasting pan, reserving the pan juices, and place over low heat. Stir in the flour, then add stock, cider and thyme. Simmer, stirring, for 6-8 minutes until thick. Slice the pork and serve with apple, fennel and cider gravy.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set