Slow-roasted belly, sumptuous cutlets and of course, crispy, salty crackling – there’s a lot to love about pork!
What you’ll need and cooking instructions:
1 Pork Belly 2.5kg
180g Fine Salt
4 Star aniseed crushed
1 tbsp Smoke paprika
2 tbsp of fennel seeds, crushed
3 Bay leaves
4 Medium Potatoes
1. Score the skin of the pork belly as finely as possible to just cut through the surface into the fat, taking care not to go too deep with the blade.
2. Place salt, star-aniseed paprika,fennel seed and bay leaves in a tub big enough to hold the belly comfortably. Add enough water to cover the meat, whisk to dissolve the salt then add the pork belly skin-side down. Place the tub in the fridge to brine for 24-36hours.
3. Alternatively, add the spices and bay leaves to a coffee grinder and blitz until combined. Mix with 3 tablespoon of salt, rub over the belly and leave to marinate for 12hours.
4. Once ready to roast, preheat the oven to 140*C
5. Take the belly out of the brine or marinate, rinse under cold water and pat dry. Arrange the potatoes in the roasting tin and top with the pork belly with the skin facing up. Add 200ml of water to the bottom of the dish and roast 1 1/2-2hours. The timing will depend on how thick the belly is, so test the meat to check if it is cooked- push a fork into the flesh, it should be nice and tender and come easily.\
6. Keep the pork belly in the fridge overnight to make sure that it is set before cutting the pork belly.