Pork Belly with
apple and fennel

Servings

6 – 8 People

Ready In:

2 hours 45 min

Ingredients

Pork belly is not, as some people think, the stomach. It is cut from the underside (the belly) of the pig, and is a fatty but beautifully tender cut of meat that wants to be slow-roasted. Cooked simply and just right, it melts in the mouth. Of course, there are a few tricks and flavour profiles that help elevate it to something amazing. It is also the cut that is used to make streaky bacon

This is a classic, fool proof recipe and the kind of dish that deserve: a place on your Sunday lunch table. Pour yourself a glass of wine and get ready for a deeply satisfying afternoon of slow-roasted pork and enjoyment.

COMPLIMENTARY TO THE DISH
Creamy mashed potatoes
Roasted beetroot and feta

2 kg pork belly from our Family Farmers ,skin on, scored
1 tablespoon fennel seeds
4 teaspoons thyme leaves
1 teaspoon fresh rosemary leaves
Grated zest of 3 lemons
1 tablespoon fine salt
1 teaspoon black pepper
A splash of olive oil
2 garlic bulbs
10-12 baby onions, peeled
6 large fennel bulbs
6 apples

COOKING INSTRUCTIONS

Preheat the oven to 220°C.
Mix the fennel seeds, herbs, lemon zest, salt and pepper together. Rub the meat all over with a little oil and a generous amount of this seasoning.

Place the meat in a roasting tray in the oven for about 60 minutes, reducing the heat to 200°C after 15 minutes. After 60 minutes in the oven, check on the pork. The skin should be starting to colour and crisp up.

Cut the garlic bulbs, onions and fennel bulbs in half and arrange around the meat in the roasting tray. Spoon the pan juices over the veggies and return to the oven.  Roast for 15 minutes, then reduce the oven temperature to 180’C and roast for a further 30 minutes.

Peel and core the apples, and cut into quarters. Add to the ingredients in the roasting tray, spooning more of the pan juices over everything.  Cook for a final 30 minutes.

Remove from the oven. The skin should be crisp and crackling, the meat cooked through and the veggies and apple caramelised and soft. Remove the meat from the pan and allow to rest for a few minutes.

Skim off excess fat, if necessary. Slice the meat along the score lines and serve with apple, veggies. good Dijon mustard and creamy mash.

TIP

If the skin is not as crunchy as you would like, turn the oven to grill. Remove the apples and veggies from the roasting pan and put the roast back into the hot oven until the crackling is puffy, crunchy and dark golden. Keep an eye on it, as it can burn very easily.

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