Roast Belly Pork Recipe

Fennel Roasted Belly Pork

The Belly Pork prepared with the Spice Rub

Belly pork is an amazing cut of meat which when treated right results in succulent, melt in the mouth flesh. It is inexpensive, but has a great flavour and taste.

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4 Portions

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Prep: 5 minutes plus 3-12 hours
Cook: 2 hours and 45 minutes

Ingredients

Belly Pork

1kg belly pork, skin scored
2 tbsp fennel, roughly ground with a mortar and pestle
4 garlic cloves, crushed
1 tbsp maldon salt or a similar flaked salt
2 tbsp olive oil

Method

Belly Pork: Rub the fennel, salt and garlic into the flesh and skin of the belly pork. Cover and refigerate for 3-12 hours.
To Cook: Preheat an oven to 150°C. Coat the pork in olive oil Place skin side down in a roasting tray and place on the centre shelf in the preheated oven. Leave to cook for 2 hours.
Final Cooking: Remove the pork from the oven and turn it skin side up. Increase the temperature 220°C. Return the pork to the oven and leave to cook for a further 30-45 minutes. This should provide some crackling. Remove the pork from the oven and allow to rest for 10 minutes before carving.
To Serve: Carve the pork into 2-3cm slices (you may wish to remove the ribs for easy carving). Accompany with roast vegetables or mashed potato and cabbage. Of course an apple sauce never goes astray.