- 2,3 kg pork belly, bone and skin intact
- 10 ml fennel seed
- 3 cloves of garlic
- Salt and freshly ground black pepper to taste
- Juice of 2 lemons
- 30 ml olive oil
- 30 ml finely chopped parsley
Preheat oven to 230 °C. Nick the skin of the pork belly. Crush fennel and garlic using a mortar and pestle. Season pork belly with salt and black pepper. Rub fennel and garlic over meat and into the nicks in the skin. Put meat in a large oven roasting dish and roast for about 30 minutes until skin is browned and crisp. Turn temperature down to 120 °C and turn meat over so that skin is at the bottom. Pour over the lemon juice and olive oil. Put back in the oven. Turn the meat now and again. For the last two hours, turn the temperature up to 140 °C (it roasts for a total of 9 hours). Serve with roast potatoes and sweet baby carrots.
Grenache is great with pork.