Crispy pork belly with roasted fennel & red onion

We all know that the most important thing with pork belly is getting that all important crispy crackling, the trick is to use generous amounts of good quality sea salt to draw the moisture out and have your oven really hot at the beginning and end of cooking. We served ours with roasted fennel and red onion which cook in the fatty juices rendered from the cut.

2 hours 10 mins

2-3

Medium

• 1 Field & Flower Pork Belly Square Cut, Bone-In (600g)
• 1 tbsp oil
• 1-2 tbsp sea salt
• Cracked black pepper
• 1x fennel bulb
• 2x small red onions

1. Pre-heat your oven to 210°C.

2. Take your pork belly out of the fridge and pat dry, leaving it to get to room temperature.

3. Score the skin of the belly crossways (avoiding cutting into the meat), making the incisions close together.

4. Rub the pork belly with a generous amount of flaked sea salt and pepper, massaging it into the scored ridges. Leave for 15 mins to allow the salt to draw the moisture out of the skin.

5. Chop your fennel and red onion into rough pieces and place onto a baking tray.

6. Brush off a little bit of the excess salt and massage your pork belly all over with oil.

7. Place the pork belly on top of the vegetables and put the tray in the centre of the oven, cooking for 25-30 mins.

8. Add 100ml of water to the tray and turn the oven down to 160°C, cooking for a further hour.

9. Turn the oven back up to 210°C and cook for a final 10 mins.

10. Cut the pork belly into slices and serve with the roasted veg and your choice of sides.