Slow-Roasted Pork Belly with Crackling

Meltingly tender pork belly slow-roasted with fennel and garlic to give shatteringly crisp crackling.

Ingredients

• 3 lb (1.4 kg) pork belly, skin scored
• 2 tablespoons sea salt flakes
• 1 tablespoon fennel seeds, crushed
• 4 cloves garlic, crushed
• 1 onion, thickly sliced
• 2 carrots, halved lengthwise
• 2 sprigs rosemary
• 1 cup (240 ml) dry cider or white wine
• 1 cup (240 ml) chicken stock
• Freshly ground black pepper

Directions

1. Pat the pork skin completely dry. Rub the scored skin with the salt and crushed fennel seeds, working into the cuts. Rub the underside with garlic and pepper.
2. Lay the onion, carrots and rosemary in a roasting tray and sit the pork on top, skin-side up.
3. Roast at 425°F (220°C) for 30 minutes to start the crackling, then lower to 325°F (160°C).
4. Pour the cider and stock into the base of the tray (not over the skin) and roast for 2 1/2 hours until the meat is meltingly tender.
5. If the crackling needs more crunch, blast under a hot broiler for a few minutes, watching closely.
6. Rest 15 minutes, then carve into thick slices. Strain the pan juices for gravy.

Notes

Based on Gordon Ramsay’s slow-roasted pork belly.