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Recipe

Baked fennel pork belly

May 30, 2012 2:00pm
  • 25 mins preparation
  • 4 hrs cooking
  • Serves 4
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Ingredients

Baked fennel pork belly
  • 1.2 kilogram pork belly, ribs and skin intact, skin scored
  • 2 tablespoon salt
  • 1 tablespoon fennel seeds
  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 2 red onions, chopped
  • 2 carrots, chopped
  • 1 bulb baby fennel, quartered
  • 2 clove garlic, unpeeled
  • 2 stalks rosemary
  • 2 bay leaves
  • 1 1/2 cup white wine
  • 1/2 cup chicken stock
  • mashed potatoes, to serve

Method

Baked fennel pork belly
  • 1
    Preheat oven to very hot, 220°C. Line a roasting pan with baking paper.
  • 2
    Rub pork with combined salt, fennel seeds and oil. Transfer to pan, skin side up; bake 45 minutes.
  • 3
    Reduce oven temperature to slow, 150°C.
  • 4
    Remove meat from pan. Arrange vegetables in base of pan with garlic, rosemary stalks and bay leaves. Place pork on top of vegetables.
  • 5
    Pour wine and stock into pan; cover with foil. Bake 2 1/2 hours; remove foil. Return to oven a further 45 minutes, until meat is very tender.
  • 6
    Serve pork sliced with baked vegetables and mashed potato.

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