Fennel rubbed pork belly
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 2.5kg piece pork belly
- 4 cloves garlic, crushed
- 2 sprigs rosemary
- 1 tbsp fennels seeds
- olive oil
- salt
- 2 onions, thickly sliced
- 500ml white wine
- 2 tbsp flour
- 500ml chicken stock
Method
- STEP 1
Heat the oven to 220c/fan 200c/gas 7. Score the skin of the pork belly. Put in the sink skin-side up and pour over a kettleful of boiling water. Lift out. Mix 4the crushed cloves of garlic, the finely chopped leaves from rosemary and the fennel seeds with a little olive oil and salt and rub all over the pork skin.
- STEP 2
Lay the thickly sliced onions in a roasting tin and pour in the white wine. Put the pork on top and roast for 30 minutes. Turn down the oven to 160c/fan 140c/gas 3 and continue cooking for 3 hours.
Lift the pork off the onion and let it rest under foil and a tea towel. Pour off most of the fat from the pan, then stir in the flour and cook it for a couple of minutes on the hob. Add the chicken stock and bubble everything together to make a gravy, strain into a jug and serve with the pork.
