Slow Roasted Pork Belly with Fennel
Ingredients: pork belly, sea salt, fennel, garlic, olive oil · 170 min cook time · 780kcal · ₩35,200
Ingredients
1.5kg pork belly, 2tbsp sea salt, 2ea fennel, 1통 garlic, 30ml olive oil, 1tbsp fennel seeds, 4ea star anise, 6ea cardamom seeds, 5ea fresh bay leaves, 300ml white wine, 500ml chicken stock, 1tsp mustard
Instructions
1. Score the pork belly skin in a diamond pattern using a sharp knife.
2. Rub sea salt into all the cracks of the pork skin.
3. In a heated roasting tray with olive oil, sauté sliced fennel, crushed garlic, fennel seeds, star anise, cardamom seeds, and fresh bay leaves.
4. Place the pork belly skin-side down in the tray to sear the fat, then flip it over.
5. Pour in white wine and let it reduce, then add chicken stock underneath the meat without submerging the skin.
6. Slow roast the pork belly at 180 degrees Celsius for 2.5 hours.
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