Fennel-roasted twice-cooked pork belly

Recipes / Meat

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.

Recipe «Fennel-roasted twice-cooked pork belly» presented in category Recipes / Meat, to prepare this dish you will need no more 3:30 minutes. To make this dish at home by prescription from the author sheff would need: 3 tsp sea salt flakes, 1 tsp fennel seeds, 2 pieces pork belly, scored, 2 brown onions, sliced into thick rings, 4 large fresh rosemary sprigs , 500ml Massel chicken style liquid stock, Bought apple sauce, to serve, optional .

Ingredients:

  • 3 tsp sea salt flakes 
  • 1 tsp fennel seeds 
  • 2 pieces pork belly, scored 
  • 2 brown onions, sliced into thick rings 
  • 4 large fresh rosemary sprigs 
  • 500ml Massel chicken style liquid stock 
  • Bought apple sauce, to serve, optional 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.