CRISP PORK BELLY WITH ROASTED FENNEL
SERVES 4 PREP + COOK 3 HOURS 45 MINS + OVERNIGHT REFRIGERATION
You will need to start this recipe a day ahead.
FIVE INGREDIENTS
1kg piece boneless pork belly 2 large fennel bulbs (1.1kg) 1 tsp fennel seeds 1 medium green apple (150g) 1 medium lemon (140g)
STAPLES
1 tbsp sea-salt flakes, plus 1 tsp extra 1½ tbsp extra-virgin olive oil 1 tbsp red-wine vinegar pepper
1 Finely score skin of the pork belly in fine lines, using a very sharp knife (or ask the butcher to do this). Rub 1 tbsp of the salt flakes all over skin. Place, skin-side up, on a small tray. Refrigerate, uncovered, overnight (this allows the skin to dry out for a crisper crackling).
2 Preheat oven to 160°C/ 140°C fan.
3 Remove pork from the fridge. Trim stems and feathery fronds from fennel and reserve. Cut bulbs into thick wedges. Place wedges in a small roasting pan and drizzle with 2 tsp of the olive oil and the vinegar. Place pork belly, skin-side up, on fennel. Cover with foil. Roast 2½ hours or until pork and fennel are tender.
4 Remove foil. Season pork skin with the extra 1 tsp salt flakes. Switch the oven to its fan function, then increase the temperature to 180°C/160°C fan (see tip). Roast pork and fennel, uncovered, for a further 45 mins or until the pork skin blisters and crackles (the fennel will also brown a little around the edges).
5 Place fennel seeds on a small oven tray. Roast 5 mins or until toasted. Core the whole apple through the centre with an apple corer. Using a mandoline, V-slicer or sharp knife, cut the apple crossways into thin rounds. Thinly slice reserved fennel stems. Cut lemon into wedges.
6 Place apple slices, fennel seeds, reserved fennel fronds and sliced stems in a medium bowl with remaining olive oil. Toss to combine.
7 Serve pork with apple salad, roasted fennel and lemon wedges. Season with freshly ground black pepper.