Roast Pork Belly
Ingredients: pork belly, coriander seeds, fennel seeds, black pepper, sea salt · 270 min cook time · 580kcal · $35.00
Ingredients
1chunk pork belly, 2tablespoons coriander seeds, 2tablespoons fennel seeds, 2tablespoons black pepper, 2tablespoons sea salt, 2whole bay leaves, 1drizzle olive oil, 4whole onions, 1bunch potatoes, 1bulb fennel, 1bunch carrots, 1bunch celery
Instructions
1. Score the pork skin in a herringbone pattern using a Stanley knife.
2. Bash coriander seeds, fennel seeds, black pepper, sea salt, and bay leaves together to make a flavored salt.
3. Rub the seasoning into the pork belly, then brush off the seasoning from the skin.
4. Place quartered onions in a roasting tray as a trivet to prop up the pork.
5. Roast at high heat (230-250 degrees Celsius) for 40 minutes to an hour to get crackling.
6. Add chopped vegetables (potatoes, fennel, carrots, celery, garlic) under the pork.
7. Turn the oven down to 150 degrees Celsius and cook for another three to four hours until tender.
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