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