How To Cook A Crispy Slow-Roasted Pork Belly

 

Ingredients:

• Pork Belly, unrolled and flat (ours was 2.2kg)
• Salt
• 1 tbsp Finely chopped fennel fronds or seeds
• Pepper
• Olive Oil

Equipment:

• Small Roasting Tray
• Foil
• Carving Knife
• Basting Brush

Instructions:

1. Prepare the Pork Belly:

•   Combine 1-2 tbsp flakey salt with fennel fronds in a small bowl.
•   On foil, sprinkle the salt mixture. Roll foil edges up to form a "boat" to hold the pork belly.

2. Roast:

•   Preheat the oven to 230°C.
•   Generously coat the pork belly top with olive oil.
•   Place the pork belly on the salt-lined foil and roast at 230°C until the crackling forms.
•   Lower oven temperature to 140°C and slow roast for 1.5-2hrs, or until the meat is very soft and tender, almost falling apart. If using a probe the internal temp should reach 90-100°C.

3. Serve: 

•  Carve into pieces and serve with apple and vanilla sauce.