Crackled Fennel & Chilli Roasted Pork Belly
Slow-roasted pork belly is a showstopper main course on any occasion, with tender and juicy meat, as well as impeccably crisp crackling that makes a crunch with every bite.
The classic umami flavours of an Otway Pork Pork Belly nicely complement the warmth and kick that chilli and fennel bring to the roast. The side of sweet roasted apples cuts through the richness of the pork and gives the dish another dimension.
This recipe is a great festive alternative to the traditional roast that’s sure to impress.
Ingredients
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2 kg boneless Otway Pork belly
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1 tablespoon olive oil
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3 teaspoons sea salt flakes
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1 tablespoon fennel seeds, roasted and crushed
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2 garlic cloves, finely minced
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2 teaspoon dried chilli flakes
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1 tablespoon olive oil
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2 red onions, thickly sliced
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½ bunch fresh thyme + extra to serve
Roasted apples
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4 Granny Smith apples, quartered and cored
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Olive oil, for drizzling
Method
Preheat oven to 240˚C/220˚C fan-forced.
Using a sharp knife, score the pork rind at 1cm intervals. Rub pork rind with oil and then rub with salt.
Combine fennel seeds, garlic, chilli flakes, lemon zest and oil in a small bowl. Season with salt and pepper. Using the tip of a sharp knife, make 12-15 indents into pork belly (do not cut through to the fat). Rub fennel mixture over pork flesh.
Fold a large sheet of aluminium foil to make a double layered rectangle (larger than the pork belly). Place foil onto into a large shallow heavy-based baking pan.
Arrange onions and thyme on the foil. Place pork, flesh-side down, over onion mixture. Crimp the foil edges so it goes up the sides of pork but below the level of the rind (this allows pork to cook in its own juices and the crackling to remain crisp). Roast for 30 minutes.
Decrease oven to 160˚C/140˚C fan-forced and roast pork for 2 ½ hours or until very tender. Remove from oven. Transfer pork to a carving board and set aside for 15 minutes to rest (discard thyme and onions).
In the last 15 minutes of cooking the pork, to cook roasted apples, place apples onto a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until very tender.
Slice pork belly. Serve with roasted apples and sprinkle with extra thyme. Drizzle with the warmed pan juices if liked.
FAQs
Is the crackled fennel and chilli roasted pork belly very spicy?
No it is not. The 2 teaspoons of chilli flakes give a gentle heat that the long roast mellows out. If you’re very sensitive to chilli, you can halve the chilli flakes for a milder version.
Can I prepare the pork belly ahead of time?
Yes. The day before, score the rind, rub the fennel mixture into the flesh, and leave the pork uncovered in the fridge, rind side up, overnight. This lets the flavours develop and dries the rind for better crackling. Take it out of the fridge about 30 minutes before cooking, then oil and salt the rind just before it goes in the oven.
What if my crackling isn't crispy?
Once the pork is cooked, put it under a hot grill for a few minutes, watching it closely and moving it around so the rind bubbles evenly without burning. Next time, make sure the rind is completely dry before salting, and keep the foil below the rind so juices can’t reach it.
How do I toast and crush fennel seeds?
Cook the fennel seeds in a dry frying pan over medium heat for 1 to 2 minutes, shaking the pan, until they smell fragrant. Let them cool, then crush them roughly with a mortar and pestle, or seal them in a snap-lock bag and crush with a rolling pin.
