Crispy Pork Belly Recipe
Ingredients
2T fennel seeds
1t black pepper
1 small bunch thyme, leaves only
3 garlic cloves
3T olive oil
1½ kg piece boneless pork belly
2 lemons
Method
Toast fennel seeds in a dry frying pan for a couple of mins; then pound them together in a pestle and mortar with some flaked sea salt, pepper, thyme, and garlic, to make a paste.
Score the skin of the pork belly and dry properly.
Mix the paste with olive oil and rub all over pork belly.
Cover and chill, leaving to marinate for a few hours or overnight.
When ready to cook, rub the skin of the joint with plenty of salt.
Place the meat on a wire rack in a roasting tin and roast at 200C for 30 minutes.
Then squeeze lemons over the skin and turn the heat down to 180C & roast for a further 2hrs.
Finally, turn the heat back up to 220C and give it a final blast for another 30 minutes or so, to crisp up the crackling.
Allow to rest somewhere warm. Don’t cover it, as this will make the crisp skin soggy.
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