This would have to be one of the best slow cooked pork belly around! Honestly, everyone wants seconds haha! Deliciously moist and tender meat that melts in your mouth, and crispy pork crackle on top!
Preheat the oven to 250°C/500°F/Gas Mark 10 – Make sure it is hot!!
2kg Pork Belly
1 large fennel bulb
1 large green apple
4 cloves garlic
6 cardamom pods
1L beef stock
2 star anise
3 bay leaves
2 T fennel seeds
Salt and pepper to taste
3 T olive oil
Score the pork skin about 1cm-1/2in deep all over with a sharp knife or ask your butcher to do this for you. Drizzle a T olive oil over the pork and season generously with salt and pepper. Rub the oil, salt and pepper well into the skin and then sprinkle 1 T fennel seeds and set aside.
Put remaining olive oil into roasting pan over high heat and once hot, put in fennel, apple, garlic, bay leaves, cardamom, fennel seeds and star anise and cook until aromatic about 2-3 mins. Lay the pork onto the fennel and pour the stock into the pan (do not pour over the pork skin!) to the layer of fat under the skin.
Place into the preheated oven on the middle tray and leave on high for 20 minutes then turn the temperature down to 180°C/350°F/Gas Mark 4 and cook for 2 and 1/2 hours.
Once the pork has cooked, remove from pan and allow to rest for 15 minutes before carving. Serve with vegetables of choice.
I hope you enjoy my slow cooked pork belly! You might also like my Pork Loin Beetroot Salad! Leave me a comment below and let me know how it turns out. I love hearing from you.