serves
8
prep
20 minutes
cook
3 hours
difficulty
Mid
serves
8
people
preparation
20
minutes
cooking
3
hours
difficulty
Mid
level
Ingredients
- 2.25 kg (5 lb) pork belly, skin on
- 1 fennel bulb
- 4 sprigs rosemary, leaves only
- 4 garlic cloves, peeled
- 1 tsp freshly ground black pepper
- 1 tsp fennel seed, ground
- 1 tsp red chilli flakes
- Sea salt and freshly ground black pepper
- 1½ tbsp plus ¼ cup extra-virgin olive oil, divided
- Zest of 1 lemon
- 1½ tbsp fresh lemon juice
- 1½ tbsp chopped fresh chives
- 1½ tbsp chopped fresh parsley
- 2 Granny Smith apples, cored, thinly sliced
Instructions
- To roast pork: Position rack in center of oven and preheat oven to 100°C (250°F).
- Score skin about 3 mm (1/8 inch) deep into strips that are about 1 cm (½ inch) wide, being careful not to pierce meat.
- Separate fennel fronds from stems and reserve separately.
- In mini food processor, chop reserved fennel fronds, rosemary, and garlic, with black pepper, fennel seed, chilli flakes, 1½ tablespoons oil and 3 tsp sea salt.
- Place pork belly skin side down on board. Spread all but 1½ tablespoons herb and garlic mixture over meat; rub remaining mixture over skin side of pork.
- Place reserved fennel stems on double burner grill pan or on a rack set inside a large baking sheet and place pork on top of fennel stems.
- Roast pork for 2½ to 3 hours, or until meat thermometer inserted into center of pork reads 88°C (190°F) and pork is tender.
- Increase oven temperature to 230°C (450°F) and continue roasting pork for about 25 minutes, or until skin is crispy. Allow pork to rest for at least 15 minutes before serving.
- Meanwhile, to prepare fennel and apple salad: In medium bowl, combine lemon zest and juice. Slowly whisk in remaining ¼ cup oil. Stir in chives and parsley. Season vinaigrette with salt and pepper.
- Thinly shave fennel bulb with vegetable peeler or mandolin.
- To serve: In large bowl, toss shaved fennel and apple with vinaigrette. Season with salt and pepper. Slice pork into 1.5-2 cm thick slices and serve with fennel and apple salad.
Note
• The pork can be marinated up to 1 day in advance of cooking.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
