Crispy pork belly

Crispy pork belly
  • Serves icon Serves 4
  • Time icon Ready in 1½ hours

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

Nutrition: per serving

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

See Wine Match

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.

delicious. tips

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

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What's the perfect wine match?

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