Quick & Easy

Roasted italian pork belly

roasted italian pork belly
1H 50M
2H 10M



1.Score pork skin at 1cm intervals. Place pork on a wire rack in sink; pour over the boiling water. Place pork in a shallow dish.
2.Combine rind, chilli, ground fennel and 2 tablespoons of the oil in a small bowl. Rub chilli mixture all over pork. Cover; refrigerate 3 hours or overnight.
3.Preheat oven to 220°C/425°F.
4.Place pork on a wire rack in large baking dish; rub skin with remaining oil, then salt. Roast, uncovered, 20 minutes.
5.Reduce oven to 180°C/350°F; roast, uncovered, for 1½ hours or until pork is cooked.
6.Meanwhile, trim fennel; reserve fronds. Using a mandoline or V-slicer, finely slice fennel. Place fennel in a medium bowl with fronds and lemon juice; toss gently to combine. Season.
7.Serve pork with fennel salad.

Ask the butcher to score the pork skin for you.


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