Slow roast pork belly with fennel crackling
|2.5 kg||pork belly|
|sea salt and freshly ground black pepper — Maldon salt|
|1||fennel — seeds|
|2||onions — roughly chopped|
|2||carrots — peeled and roughly chopped|
|1||celery stalks — chopped|
|1||leeks — chopped|
|4||garlic — cloves, bruised|
|5 g||fresh thyme|
|375 ml||wine — dry white or verjuice|
Preheat your oven to the highest setting (230°/240°C)
Place pork belly onto a clean chopping board and using a sharp knife score skin in strips about 1 cm apart.
Place pork, belly side up, in a roasting tray and pat skin dry using some kitchen paper towel.
Season the meat as well as the skin liberally with salt and pepper, and insert fennel seeds right into all the scores.
Roast in oven for about 25-30 minutes or until the skin has turned to crackling. (Should be golden brown and crisp).
Reduce heat to 160°C and continue to roast pork for 1 hour.
Remove from oven and place all vegetables (onions, carrots, celery, leeks, garlic and thyme) under the pork.
Roast for a further hour or until meat is soft and pulls apart easily.
Remove from oven and transfer pork to a board, allowing it to rest for at least 15 minutes before carving.
Spoon away any fat from roasting tray and place directly onto the stove top.
Add flour and stir, scraping up all the sediment from bottom of tray, until a thick mushy paste is formed from all the vegetables.
Stir over moderate heat for 2 minutes to cook out the raw flour.
Add wine and bring to the simmer, stirring until a gravy is formed. Season with salt and pepper.
Serve pork with garlic creamed mashed potato and roasted root vegetables.
Recipe reprinted with permission of Source Food.