Crispy pork belly

  • Portion size: Serves 4
  • Ready in 1½ hours
  • Difficulty: easy

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

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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
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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.
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  • Nutrition

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

    Quick wins & tips

    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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