Slow-Roasted Pork Belly

Slow-Roasted Pork Belly with Fennel and Spices

Pork belly is one of the most flavorful and satisfying cuts of meat when cooked properly. With its crispy crackling on top and melt-in-your-mouth tender meat underneath, this slow-roasted pork belly recipe is the perfect balance of texture and taste. The key is a simple yet flavorful combination of fennel, garlic, and warm spices, along with a slow braise that allows the meat to stay juicy while the top crisps beautifully.

Ingredients:

1 whole pork belly

Coarse salt

1 whole fennel bulb, chopped

3 cloves of garlic, crushed and peeled

2 tbsp olive oil

1 tbsp fennel seeds

2 star anise

2 cardamom seeds

Fresh bay leaves

1 cup white wine

2 cups stock (chicken or vegetable)

1 tsp mustard

2 slices of bread (for absorbing excess fat)

Fresh mint (for garnish)

Feta cheese (for serving)

Instructions:

1. Preparing the Pork Belly

Start by using a very sharp knife to score the pork belly skin. Make long strokes across the surface, then turn the meat 180 degrees and create a diamond pattern. This helps the fat render and makes the crackling extra crispy. Generously rub coarse salt into the cuts, ensuring it gets deep into the cracks.

2. Searing the Pork Belly

Preheat your roasting tray until it's very hot. Place the whole fennel bulb in the tray to enhance the flavor. Crush and peel three cloves of garlic and add them to the tray with olive oil. Then, toss in fennel seeds, star anise, and cardamom seeds—these spices bring out the rich, deep flavors of the pork.

Place the pork belly skin-side down into the hot pan to sear the top. This locks in the flavor and starts crisping the skin. Flip it over so the skin is on top, allowing the fennel seeds to embed into the cracks.

3. Adding the Braising Liquid

Pour in white wine, letting it bubble and reduce slightly. The wine helps balance the richness of the pork while adding a fragrant note from the fennel. Once the alcohol has burned off, add the stock—just enough so that the meat is mostly submerged while keeping the top exposed. This ensures the skin crisps up in the oven while the rest of the pork remains juicy and tender.

4. Slow-Roasting

Preheat your oven to 180°C (350°F). Bring the braising liquid to a boil before placing the tray into the oven. Roast the pork belly for 2.5 hours, allowing the top to become crispy while the meat underneath stays succulent.

5. Making the Rustic Sauce

Once the pork is done, transfer it to a cutting board to rest. To make a rich sauce, remove the excess fat from the roasting tray by placing slices of bread on top and letting them absorb the fat. These can be fried separately for delicious crispy bread.

Whisk in mustard to the remaining liquid in the tray and simmer for a few minutes. Pour the sauce into a serving jug.

6. Serving the Pork Belly

Use a serrated knife to carve the pork belly. You’ll hear the crunch of the crispy skin while slicing through the tender meat. Serve it on toasted bread, garnished with fresh chopped mint and crumbled feta cheese for a delicious salty tang.

For an extra depth of flavor, return any remaining pork shin bones to a pan with a splash of dry white wine and the juice of an orange, simmering until rich and reduced.

Final Thoughts

This slow-roasted pork belly recipe transforms an inexpensive cut of meat into a restaurant-quality dish. With its crisp crackling, deeply aromatic spices, and rich, tender meat, this is a recipe you’ll want to make again and again. Serve it with crusty bread and a glass of dry white wine for an unforgettable meal.

Let me know if you try this recipe, and share your experience in the comments! Happy cooking!