Ingredients

  • Pork Belly
  • 2 tbsp fennel
  • 1 tsp whole pepper corn
  • salt
  • olive oil

Method 1

  1. Night before, remove pork from packaging, wipe dry, add ‘lots’ of salt onto the skin, place in fridge
  2. Next morning remove salt and wipe dry
  3. Leave out for at least an hour
  4. Toast fennel and then grind together with pepper corns
  5. Rub mixture onto the pork belly along with some olive oil
  6. Heat oven to max
  7. Roast for 30 minutes
  8. Lower heat to 180
  9. Roast for 1 hour

Skin is not completely crispy and requires a few minutes under the grill.

Method 2

  1. Night before, wipe dry, add ‘lots’ of salt onto tray and place pork skinside down. Refrigerate.
  2. Next morning remove salt and wipe dry
  3. Leave out for at least an hour
  4. Toast fennel and then grind together with pepper corns
  5. Make some shallow slices to the underside of the pork
  6. Rub mixture onto the pork along with some olive oil
  7. Heat oven to 200
  8. Roast for nearly 2 hours

easier than method 1 but meat was tougher. The skin still wasn’t completely crispy and had to be grilled for a few minutes. Next time try to use tenderiser on the skin before drying, this should extract more of the moisture.