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You are here: Home / Recipes / Dinner / Crispy Pork Belly with Fennel, Apple & Potato Recipe

Crispy Pork Belly with Fennel, Apple & Potato Recipe

November 10, 2015 by Helen Tzouganatos Leave a Comment

Crispy Pork Belly with Apple and Fennel Gluten Free Recipe Crispy Pork Belly with Apple and Fennel Gluten Free Recipe Crispy Pork Belly with Apple and Fennel Gluten Free Recipe

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.

Crispy Pork Belly with Apple and Fennel Gluten Free Recipe

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!

Crispy Pork Belly with Apple and Fennel Gluten Free Recipe

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Crispy Pork Belly with Fennel, Apple & Potato
Serves: 6-8
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 180C.
  2. Score the pork belly skin in 2cm intervals and rub generously with sea salt and cracked pepper.
  3. 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.
  4. 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.
  5. 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.
3.4.3177

 

 

Filed Under: Dinner, Recipes Tagged With: apple, dinner, family dinner, fennel, gluten free, gluten free food blog, gluten free food blogger, gluten free recipes, kids food, paleo, pork, pork belly, potato, recipes, roast, slow cooked, sydney food blog, sydney food blogger

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