Divine Pork Belly
I did this the other day and it's bloomin fantasitc and sooo simple and easy to do
The pork meat is sooo tender and topped with the crispy crackling.... utter heaven!
1kg boneless pork belly, skin scored
1 tbsp fennel seeds
1 tbsp sea salt
1 large onion, cut into wedges
potatoes sliced into wedges
1. Preheat the oven to 180°C/fan160°C/gas 5. Place the pork belly on a board and pat dry with kitchen paper. Rub the fennel seeds and sea salt all over the skin.
2. Place the onion wedges and potatoes in a roasting tin, put the pork belly on top, skin-side up, and roast slowly for 3 hours, until the crackling is crisp. Place on a carving board to rest for 10 minutes before slicing. Serve with seasonal vegetables.
You don’t need to stick to fennel seeds on the pork belly – try adding lemon zest, garlic and rosemary instead.
Choose a juicy, soft Pinot Noir or a good-quality English cider.
:drool: I love cracklings...