Anne Neary’s Crispy Pork Belly

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.