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Thread: Divine Pork Belly

  1. #1
    2nd String Blitzburghpete's Avatar
    Join Date
    Mar 2007

    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.

    Chef's tip
    You don’t need to stick to fennel seeds on the pork belly – try adding lemon zest, garlic and rosemary instead.

    Wine Recommendation
    Choose a juicy, soft Pinot Noir or a good-quality English cider.

  2. #2
    Vet Tech SteelerBee43's Avatar
    Join Date
    Jan 2007
    I love cracklings...

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