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

🔪 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.

🍽 Serving Ideas

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

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