Anne Neary's Crispy Pork Belly
Anne Neary Recipes

Anne Neary’s Crispy Pork Belly

The Sue Nunn Show cookery and recipes with Anne Neary
The Sue Nunn Show cookery and recipes with Anne Neary

CRISPY PORK BELLY

Serves 4

Ingredients

v  1 kg boneless pork belly, skin scored ( ask the butcher to do this for you)

v  1 tbsp fennel seeds

v  1 tbsp sea salt

v  1 large onion, cut into wedges

v  3 celery sticks, cut into chunks

 

 

Method

Preheat the oven to 190C/170C fan-oven/Gas mark 5   

Place the pork belly on a board and pat dry with kitchen paper.   Rub the fennel seeds and sea salt all over the skin.

Place the onion wedges and celery in a roasting tin, put the pork belly on top, skin side up, and roast for 1 hr.   Increase the temperature to 220C/200C fan-oven/Gas mark 7 and roast for a further 20 mins, until the crackling is crisp.   Place on a carving board to rest for 10 mins before slicing.   Serve with seasonal vegetables.

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