Rosemary & Fennel Pork Belly Recipe

Rosemary & Fennel Pork Belly Recipe

Allow us to plan your menu this holiday season 😉 Try this recipe with our #BaysideButcheryPork Belly for a festive main that everyone will love! 🎄


You will need:

  • 2Kg Bayside Butchery pork belly
  • 1 tbsp salt (for the skin)
  • 2 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp fennel seeds
  • 2 tbsp fresh rosemary, chopped
  • 6 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 large orange, zested and juiced
  • 1 cup chicken stock


Method:

  1. Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a crisscross pattern, being careful not to cut into the meat.
  2. Rub the salt into the skin, making sure it gets into the scored cuts.
  3. In a small bowl, mix the black pepper, fennel seeds, rosemary, garlic, smoked paprika, orange zest, and olive oil. Rub this mixture over the meat side (not the skin).
  4. Place the pork belly on a tray, uncovered, and refrigerate for at least 6 hours or overnight. This helps dry out the skin for better crackling.
  5. Preheat your oven to 220°C
  6. Place the pork belly skin-side up on a roasting rack in a baking tray. Pour the orange juice and chicken stock into the tray below the rack (this will help keep the meat moist).
  7. Roast at 220°C for 30 minutes to crisp up the skin.
  8. Reduce the oven temperature to 160°C (320°F) and roast for another 1½ to 2 hours, basting the meat occasionally with the pan juices.
  9. If the skin isn’t crispy enough, turn the oven back up to 220°C (425°F) for 10-15 minutes, or use the grill function. Watch closely to avoid burning.
  10. Remove the pork belly from the oven and let it rest for 10-15 minutes before slicing. Serve with roasted vegetables.