Crispy crunchy pork belly is the ultimate comfort food and wow factor dish. Super easy to prepare and loved by all, slow roasted pork belly yields a beautiful soft sweet flesh which marries perfectly with the aniseed flavour of fennel. The addition of apple enhances the sweetness of the stock and for ultimate gratification I have added potatoes to make this one tray wonder a complete meal for the family and dinner guests.
Rub the seasoning deeply into the diamond incisions to help the flavours penetrate. Remember to use a generous amount of sea salt flakes to really help that skin crisp up. A final warning, there is usually a battle at the dinner table for that last piece of fabulous pork crackling. An absolute cracker of a dish!
- 2kg pork belly
- Sea salt
- Cracked pepper
- 2 tbs olive oil
- 1 fennel bulb, sliced
- 5 garlic cloves, crushed
- 6 star anise
- 1 tbs fennel seeds
- 300mL white wine
- 500mL chicken stock
- 1 large apple, sliced
- 2 large potatoes, cubed
- Preheat oven to 180C.
- Score the pork belly skin in 2cm intervals and rub generously with sea salt and cracked pepper.
- Heat olive oil in a roasting tray on the stovetop on med - high heat. Add sliced fennel, garlic, star anise and fennel seeds and cook for a couple of minutes.
- Add pork belly skin side down and cook for about 8 minutes until blistering and golden brown. Turn pork over, add white wine and chicken stock until liquid reaches fat layer of skin. Do not get the skin wet. Bring to a simmer and gently stir ingredients to combine.
- Cook in oven for 1½ hrs. Remove tray, add apple and potato slices to the stock. Return tray to the oven for one more hour until skin is crispy and caramelised.
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