
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
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1 tbsp fennel seeds
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2 tbsp fresh rosemary, chopped
-
6 cloves garlic, minced
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1 tsp smoked paprika
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1 large orange, zested and juiced
- 1 cup chicken stock
Method:
- 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.
- Rub the salt into the skin, making sure it gets into the scored cuts.
- 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).
- 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.
- Preheat your oven to 220°C
- 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).
- Roast at 220°C for 30 minutes to crisp up the skin.
- 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.
- 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.
- Remove the pork belly from the oven and let it rest for 10-15 minutes before slicing. Serve with roasted vegetables.