MIGUEL’S PORK BELLY
SERVES 6 PREP 10 MINS COOK 2 HRS 45 MINS
1.2kgsea salt free-range pork belly extra virgin olive oil 2 fennel bulbs, roughly chopped 5 thyme sprigs
2 garlic heads, skin on, halved 6 star anise 2 tbsp fennel seeds 1 tbsp paprika 300ml chardonnay 500ml chicken stock 1 tbsp Dijon or wholegrain mustard 1 tbsp horseradish cream
ONE Preheat oven to 180°C/160°C fan.
TWO Make incisions in pork belly skin, not too deep, in a crisscross pattern to form diamond shapes. Season generously with salt. Using hands, rub salt deeply into skin, ensuring it gets between incisions. This also helps bring meat to room temperature.
THREE Heat a little oil in a large, heavy based roasting pan on medium heat. Sauté fennel, thyme, garlic, star anise and half of fennel seeds for 3 mins or until fragrant.
FOUR Make room in pan for pork. Place pork in pan, skin side down. Use hands to press down and cook for 5–7 mins or until golden brown. It is important skin is golden, to ensure crispy crackling.
FIVE Turn pork skin side up. Rub in remaining fennel seeds and paprika. Add chardonnay to tray, to deglaze. Cook for 2–3 mins, to burn away alcohol. Bring to boil. Add enough stock to reach just below level of skin, and return to boil. Carefully transfer tray to oven, ensuring liquid is still bubbling. Braise-roast for 2½–3 hrs.
SIX Transfer pork to a platter to rest (don’t cover with foil).
SEVEN Strain liquid from roasting pan into a clean saucepan on low heat. Add mustard and horseradish cream. Stir to combine. EIGHT Carve pork and serve with your choice of sides.
No splashing Don’t let the braising liquid touch the pork belly crackling.