To save time, cook this pork belly the day before your big event. Heat in the oven for 30 minutes on the day of the event to get a crispy crackling.
- Preheat oven to 160C/140C fan forced. Place the salt and fennel seeds in a mortar and pound with a pestle until combined. Rub the salt mixture over the scored rind of the pork, rubbing well into the cuts.
- Place the onion and rosemary in a baking dish. Top with the pork and pour the stock around the pork in the pan. Cover with a piece of baking paper and seal the dish tightly with foil. Roast for 3 hours or until pork is very tender.
- Transfer the pork to a tray. Set aside to cool. Place a sheet of baking paper on top of the pork. Top with a heavy tray, then some cans to weigh it down. Place in the fridge overnight.
- Preheat oven to 220C/200C fan forced. Cut the pork into squares. Place on a baking tray. Roast for 25-30 minutes or until golden and crackled. Serve with apple sauce, if using.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set