Slow Roasted Pork Belly with Fennel
Ingredients: pork belly, salt, fennel, garlic, olive oil · 170 min cook time · 720kcal · $18.50
Ingredients
1.5kg pork belly, 2tbsp salt, 1pc fennel, 3clove garlic, 2tbsp olive oil, 1tsp fennel seeds, 2pc star anise, 2pc cardamom seeds, 2pc bay leaves, 200ml white wine, 300ml stock, 1tsp mustard
Instructions
1. Score the pork belly skin in a diamond pattern and rub salt well into all the cracks.
2. Place whole fennel, crushed garlic, olive oil, fennel seeds, star anise, cardamom seeds, and bay leaves in a roasting tray.
3. Sear the pork belly skin-side down, then flip, add white wine and stock, and bring to a boil.
4. Slow roast the pork belly at 180 degrees for two and a half hours.
5. Remove excess fat with bread, whisk in mustard to the pan juices, and simmer to make a rustic sauce.
6. Slice the pork belly with a serrated knife and serve.
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