Crispy pork belly

Name: Crispy pork belly
Yield: Serves 4
Cuisine: British recipes
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

Easy
October 2008

Easy
October 2008

Serves 4
Ready in 1½ hours

This simple crispy pork belly recipe has only five ingredients and makes an impressive Sunday lunch.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 608kcals
Fat: 46.8g (16.8g saturated)
Protein: 44.7g
Carbohydrates: 2.7g (1.9g sugar)
Salt: 4.2g

Nutrition: per serving

Calories: 608kcals
Fat: 46.8g (16.8g saturated)
Protein: 44.7g
Carbohydrates: 2.7g (1.9g sugar)
Salt: 4.2g

See Wine Match

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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

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

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.
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.

Method

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.
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.

delicious. tips

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

What's the perfect wine match?

Our friends at Majestic Wine recommend Edna Valley Pinot Noir. A delicious Californian Pinot Noir with bright cherry flavours, it pairs perfectly with the pork’s fennel seeds for a triumphant Sunday roast.

Use promo code DELICIOUS to get £10 off when you spend £40 or more.

£15.99 | Buy Now See all Pinot Noir