Pork belly is delicious anytime of the year, but our chilli fennel pork belly is a lighter spicy version and perfect for the BBQ season. Plus it’s one of the easiest roasts you will ever make.
chilli fennel pork belly
- 1 kg Ritchies pork belly, with scored rind
- 2 teaspoons dried chilli flakes
- 1 tablespoon fennel seeds, crushed
- 1 tablespoon sea salt crystals
- 2 tablespoons olive oil
- 1 medium fennel, bulb cut in 4
chilli fennel pork belly method
Preheat the oven to 220oC or covered BBQ to high. Pat dry the pork thoroughly with absorbent kitchen paper. Rub with olive oil and massage the crushed fennel seed, dried chilli flakes and sea salt thoroughly the scored rind and skin.
Roast the pork belly on an oven proof tray, skin side up, at 220oC for about 25 minutes to start the crackling off. Turn the heat down to 190oC or the BBQ to medium high and roast for a further hour or until the crackling is crisp and the meat is tender. Place the fennel bulb slices around the meat, about half an hour before the pork is ready, then drizzle with the pan juices and bake along with the pork till tender. Serve the pork with a fresh salad, the baked fennel and any pan juices.
Serves 4. Preparation time: 5 minutes. Cooking time: 1½ hours.