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Fennel rubbed pork belly Recipe

Name: Fennel rubbed pork belly
Total time: 3 h 30 min
Yield: 6
Ingredients: 2.5kg piece pork belly; 4 cloves garlic, crushed; 2 sprigs rosemary; 1 tbsp fennels seeds; olive oil; salt; 2 onions, thickly sliced; 500ml white wine; 2 tbsp flour; 500ml chicken stock

olivemagazine

Enjoy something other than turkey over the Christmas period with this fennel rubbed pork belly. This roast is perfect for feeding friends and family.

Ingredients

2.5kg piece pork belly

4 cloves garlic, crushed

2 sprigs rosemary

1 tbsp fennels seeds

olive oil

salt

2 onions, thickly sliced

500ml white wine

2 tbsp flour

500ml chicken stock

Method

Heat the oven to 220c/fan 200c/gas 7. Score the skin of the pork belly. Put in the sink skin-side up and pour over a kettleful of boiling water. Lift out. Mix 4the crushed cloves of garlic, the finely chopped leaves from rosemary and the fennel seeds with a little olive oil and salt and rub all over the pork skin.

Lay the thickly sliced onions in a roasting tin and pour in the white wine. Put the pork on top and roast for 30 minutes. Turn down the oven to 160c/fan 140c/gas 3 and continue cooking for 3 hours. Lift the pork off the onion and let it rest under foil and a tea towel. Pour off most of the fat from the pan, then stir in the flour and cook it for a couple of minutes on the hob. Add the chicken stock and bubble everything together to make a gravy, strain into a jug and serve with the pork.

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