Belly Pork

Serving Size100 g
per serve%
Energy2167 kj
518 kcal
Fat53.01g
Saturated Fat19.33g
Monounsaturated Fat24.7g
Polyunsaturated Fat5.65g
Carbohydrates0g
Sugar0g
Fibre0g
Protein9.34g
Salt0.08g
Cholesterol72mg
Potassium185mg

INGREDIENTS

1kg pork belly

Sea salt and black pepper

1 fennel bulb, trimmed and roughly sliced

4 fresh bay leaves

3 garlic cloves, peeled and bashed

1 tsp cardamom pods, bashed

4 star anise

1 tbsp fennel seeds

Olive oil

325ml white wine

500–750ml chicken stock (depending on the size of your pan)

1 tbsp wholegrain mustard

METHOD

Serves 4

Preheat the oven to 180°C/Gas 4.

Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.

Next put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to a boil, then pour in enough stock to come up to the layer of fat just below the skin and allow it to boil again.

Transfer the tray to the preheated oven and cook for 2½ hours.

When cooked transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.