Pork belly roast
Pork belly roast
Ingredients
For the pork belly
- 1.5kg pork belly, skin scored
- 2 tbsp fennel seeds
- 2 tbsp black peppercorns
- 2 sprigs of rosemary
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper
For the marinade
- 4 cloves of garlic
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp soy sauce
Instructions
- 1
Bash the fennel seeds and peppercorns in a pestle and mortar.
- 2
Rub the pork belly all over with the fennel and peppercorn mixture, rosemary and bay leaves.
- 3
Massage in 2 tbsp olive oil, then season well with salt and pepper.
- 4
For the marinade, finely bash the garlic and mix with the Dijon mustard, honey and soy sauce.
- 5
Rub the marinade all over the pork belly.
- 6
Place in a roasting tray, cover and chill in the fridge overnight.
- 7
Preheat the oven to 220°C/fan 200°C/gas mark 7.
- 8
Roast the pork belly for 30 minutes, then reduce the oven to 160°C/fan 140°C/gas mark 3 and roast for a further 2 hours 30 minutes, or until the meat is tender.
150 min - 9
Increase the oven to 240°C/fan 220°C/gas mark 9 for the last 15 minutes to crisp up the skin.
15 min - 10
Leave to rest for 10 minutes before carving and serving.
10 min
Nutrition
Per serving (based on 6 servings)