From our kitchen ยท Recipe
Slow-Roasted Skinless Pork Belly with Fennel
Succulent skinless pork belly slow-roasted over fennel and apple.
- Prep
- 20 mins
- Cook
- 150 mins
- Serves
- 6
Succulent skinless pork belly slow-roasted over fennel and apple. Balanced for a dependable home-cooked result, with clear timing and serving guidance.
Ingredients
- 1.2 kg skinless pork belly
- 2 fennel bulbs, sliced
- 2 apples, wedged
- 4 garlic cloves
- 1 tbsp fennel seeds
- 250 ml cider
- 250 ml chicken stock
- 1 tbsp olive oil
- Salt and pepper
Method
- Score the fat lightly and rub the pork with fennel seeds, salt and pepper.
- Arrange fennel, apple and garlic in a roasting dish and place pork on top.
- Pour cider and stock around, not over, the meat.
- Cover and roast at 160ยฐC for 2 hours.
- Uncover, raise heat to 220ยฐC and brown well before resting and slicing.
