A fantastic, cheap cut of meat – this recipe feeds four for around £4.50. You don’t need to stick to fennel seeds on the pork belly – try adding lemon zest, garlic and rosemary instead.
Ingredients
- 1kg boneless pork belly, skin scored (ask your butcher to do this for you)
- 1 tbsp fennel seeds
- 1 tbsp sea salt
- 1 large onion, cut into wedges
- 3 celery sticks, cut into chunks
Method
- 1. Preheat the oven to 190°C/fan170°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 celery in a roasting tin, put the pork belly on top, skin-side up, and roast for 1 hour. Increase the temperature to 220°C/fan200°C/gas 7 and roast for a further 20 minutes, until the crackling is crisp. Place on a carving board to rest for 10 minutes before slicing. Serve with seasonal vegetables.
Nutritional info
Per serving: 608kcals, 46.8g fat (16.8g saturated), 44.7g protein, 2.7g carbs, 1.9g sugar, 4.2g salt
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.