Recipes

🌟 Crispy Roast Pork Belly with Garlic & Fennel

🛒 Ingredients (serves 4–6)

• 1.5 kg pork belly, skin on, scored

• 1 tbsp sea salt (plus more for skin)

• 1 tbsp fennel seeds

• 1 tsp black pepper

• 4–5 garlic cloves, smashed

• 2 tbsp olive oil

• 1 onion, roughly chopped

• 1 carrot, chopped

• 1 celery stalk, chopped

• 250 ml dry white wine or cider

• 250 ml chicken stock

• Optional: 2 sprigs rosemary or thyme

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🔪 Method

1. Prep the pork (the night before if possible)

• Pat pork belly skin dry with paper towels.

• Rub 1 tbsp salt into the skin. Leave uncovered in the fridge overnight to dry out the skin (essential for crispy crackling).

2. Preheat oven to 220°C (fan 200°C)

• Lightly crush fennel seeds and pepper. Mix with olive oil and garlic.

• Rub this mix onto the meat side of the pork belly (not the skin).

• Place chopped veg in a roasting tray to form a base, add wine and stock.

3. Roast – Phase One (High Heat)

• Place pork belly on top of veg, skin side up. Ensure skin is dry. Add a little more salt on top.

• Roast for 30 minutes at 220°C to start crackling process.

4. Roast – Phase Two (Slow Cook)

• Reduce oven to 160°C (fan 140°C).

• Roast for 2 hours, checking halfway through. Top up with a bit more stock or water if pan looks dry.

5. Final Blast (Crisping the crackling)

• Increase oven to 240°C (or use grill on high) for the final 15 minutes to get skin puffy and crisp.

6. Rest & Serve

• Let pork rest for 10–15 minutes before slicing.

• Strain pan juices and reduce on stovetop if you want a sauce.

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🍽 Serving Ideas

• Serve with creamy mashed potatoes, roasted carrots, or apple slaw.

• Or go Asian-fusion with steamed buns, pickled cucumber, and hoisin sauce.