Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.
Prep:10 mins
Serves 6
2 tbsp fennel seeds1 tsp black peppercorns1 small bunch thyme, leaves only3 garlic cloves3 tbsp olive oil1.5-2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored2 lemons
STEP 1Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.STEP 2Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ – 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.STEP 3When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins.STEP 4After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.STEP 5Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.STEP 6Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see ‘goes well with’).
