Slow-Roasted Pork Belly with Fennel Salad
Prep time: 180 minServes: 6
Pairs with
Crispy crackling, melting fat, and the crisp acidity of fennel salad — a medium red with soft tannins (Barbera, Côtes du Rhône) matches the richness without competing, and the crisp salad cleans the palate between bites.
Ingredients
- 1.2kg pork belly, skin on
- 2 tbsp flaky sea salt
- 1 tbsp fennel seeds
- 1 tsp black pepper, crushed
- 4 garlic cloves, crushed
- Fennel salad:
- 2 fennel bulbs, thinly shaved (mandoline recommended)
- Juice of 1 lemon
- 3 tbsp olive oil
- Handful of parsley
- Flaky sea salt
Method
- 11. Pat the skin completely dry with paper towels. Rub salt, fennel seeds, and pepper into the flesh side. Place in a roasting tin skin-side up, uncovered in the fridge for at least 4 hours (overnight is better) — dry skin means better crackling.
- 22. Heat the oven to 220°C. Roast the pork belly 30 minutes until the skin starts to puff.
- 33. Reduce to 160°C. Roast another 2–2.5 hours until the meat nearly falls apart.
- 44. Crank back to 240°C for the final 10 minutes if the skin needs more colour.
- 55. Rest 15 minutes. Slice into thick pieces with a sharp knife.
- 66. Toss the fennel with lemon, olive oil, parsley, and salt. Serve alongside.