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How to make Fennel roasted twice cooked pork belly

Yield = 6
Prep time: 0:15
Cook time: 3:30
Total time: 3:45

Ingredients

  • 3 teaspoons sea salt flakes
  • 1 teaspoon fennel seeds
  • 2 (about 800g each) pieces pork belly, scored
  • 2 brown onions, sliced into thick rings
  • 4 large fresh rosemary sprigs
  • 500ml (2 cups) Massel chicken style liquid stock
  • Bought apple sauce, to serve, optional

Method

  • Step 1 Preheat oven to 160C/140C fan forced. Place the salt and fennel seeds in a mortar and pound with a pestle until combined. Rub the salt mixture over the scored rind of the pork, rubbing well into the cuts.
  • Step 2 Place the onion and rosemary in a baking dish. Top with the pork and pour the stock around the pork in the pan. Cover with a piece of baking paper and seal the dish tightly with foil. Roast for 3 hours or until pork is very tender.
  • Step 3 Transfer the pork to a tray. Set aside to cool. Place a sheet of baking paper on top of the pork. Top with a heavy tray, then some cans to weigh it down. Place in the fridge overnight.
  • Step 4 Preheat oven to 220C/200C fan forced. Cut the pork into squares. Place on a baking tray. Roast for 25-30 minutes or until golden and crackled. Serve with apple sauce, if using.