CRISPY PORK BELLY
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
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.