Pork Entertaining Main

Fennel and citrus roast pork belly

Name: Roast pork belly with fennel and lemon recipe
Yield: 6
Ingredients: 1.5kg boneless pork belly, skin on; 2 tsp fennel seeds, toasted; 2 tsp coriander seeds, toasted; 2 tsp whole black peppercorns, toasted; Finely grated zest of 2 lemons; 55g salt flakes; Grapeseed oil, to sear; 80ml olive oil; 80ml lemon juice; 2 tsp Dijon mustard; 1 tsp runny honey; 2 baby finger fennels (see note), trimmed, halved lengthways, fronds reserved; 2 small green apples, thinly sliced; 250.00 ml firmly packed baby watercress; 250.00 ml snow pea tendrils

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by delicious. team

delicious. team

Oct 17, 2024

If you're looking for a new take on your Sunday roast, this fragrant pork belly recipe is the perfect thing. A tender cut of pork belly is infused overnight with an aromatic blend of ground coriander and fennel seeds, whole black peppercorns and the vibrant zest of two lemons. Once the meat is roasted to perfection and the crackling is crispy, serve with a fresh green apple and fennel slaw.

Recipe note: Begin this recipe a day ahead.

1.5kg boneless pork belly, skin on
2 tsp fennel seeds, toasted
2 tsp coriander seeds, toasted
2 tsp whole black peppercorns, toasted
Finely grated zest of 2 lemons
55g salt flakes
Grapeseed oil, to sear

Green apple and fennel slaw

1/3 cup (80ml) lemon-infused olive oil
1/3 cup (80ml) lemon juice
2 tsp Dijon mustard
1 tsp runny honey
2 baby finger fennels (see note), trimmed, halved lengthways, fronds reserved
2 small green apples, thinly sliced
1 cup firmly packed baby watercress
1 cup snow pea tendrils

Method

1.

Place pork, belly-side up, on a wire rack set over a baking tray. Using a mortar and pestle, coarsely grind spices and pepper. Add zest and half the salt flakes and stir to combine. Rub spice mixture over belly of the pork. Turn pork and cover skin with remaining salt flakes. Chill pork, skin-side up and uncovered, overnight to dry out.
2.

Preheat oven to 240°C/220°C fan-forced.
3.

Wipe most of the salt and spices from the pork. Heat a large non-stick frypan with 1mm oil over medium-high heat. Season pork skin liberally with fine salt then place pork, skin-side down, in pan. Place a heavy pan on top to ensure even heat and sear the skin for 6-8 minutes, until golden all over and beginning to crisp.
4.

Transfer pork, skin-side up, to a wire rack in a roasting pan with 1 cup (250ml) water. Roast for 30 minutes, or until the crackling is bubbling. Reduce oven to 180°C/160°C fan-forced and roast for a further 1 hour 30 minutes. Increase heat to 250°C/230°C fan-forced and roast for a further 5 minutes, or until crackling is crisp all over. Remove from the oven and set wire rack aside, placing the pork, skin-side up, in the cooking juices. Stand for 20 minutes to rest.
5.

Meanwhile, for slaw, place all ingredients in a large bowl, season to taste and toss to combine.
6.

To serve, carve pork into thick slices and serve with slaw.

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Recipe Notes

Finger fennel is a slender variety with a less rounded bulb than regular fennel. It’s available from specialty greengrocers and selected supermarkets. Substitute small regular fennel.