Slow Cooked Pork Belly with Lemon, Garlic and Fennel Seed

The crackling crunches, then dissolves  in your mouth. The meat pulls softly and gently from the bone and melts………

2 tablespoons fennel seeds
4 lemons
5 cloves garlic
1/2 tablespoon dried chilli flakes
1 large piece of pork belly on bone with skin scored (mine was about 2 kgs)
At least 5  tablespoons Sea salt flakes

I made this for Joyce, for her house warming party yesterday. I was going to do Jerk pork to sit along side all of Lorraine’s Goat Curry, Fried Chicken and Rice and Peas. I didn’t have all the seasonings I needed, but this version below sat along side with it all happily.
Place the fennel seeds chilli flakes in a pestle and mortar, and crush well together.

Finely grate the zest from the lemons, and squeeze the juice from two. (You only need the juice of two lemons here, but use the other lemons to make salad dressing  instead of using vinegar.)

Peel the garlic and add the peeled cloves to the fennel seeds in the pestle. Add 2 tablespoons of the salt flakes and crush all well. Stir in the lemon zest and juice.

Preheat oven to 240 C/475 F/Gas 9 (preheating an oven usually takes about 10 minutes to get up to temperature. and it’s usually quite important to the recipe that you do this.)

Boil a kettle or pan of hot water. Place the pork skin side up in the sink and pour over the boiling water. Refill the kettle, boil again and repeat the process once or twice more. The skin tightens up and will create an amazing crunchy, yet melt in the mouth crackling once roasted with the rest of the salt.

Dry the meat thoroughly and lightly score the underside of the meat all over with a sharp knife. Rub the lemon, garlic and fennel mix over the underside of the meat and the sides. (but not the skin.) Turn the meat back skin side up once again and lift the pork and sit it on a rack in a roasting tin. Sprinkle with the rest of the salt and rub well into the slashes.

Place in oven on the middle shelf, and cook for half an hour, then reduce the heat to 150 C/300 F/gas 2 and leave to cook for three more hours or until the crackling is golden and flesh is tender and falling off the bones. Ready. Ready. Ready.

A chicory salad would be good with this……

…….There isn’t a picture of all it’s cooked gloriousness, so you will have to imagine it…….


This entry was posted in Herbs, Spices & Flavourings, Lunch, Mains, Meat & Poultry, October, September, Supper and tagged , , , , , , . Bookmark the permalink.

4 Responses to Slow Cooked Pork Belly with Lemon, Garlic and Fennel Seed

  1. PaulS says:

    4 lemons
    5 cloves garlic
    1 ignition cartridge
    6 tablespoons of propellant
    1.5kg of high explosive.


  2. Katy Dell says:

    I am so going to have to try this recipe Annie! Sounds delicious…,,yummy, my mouth is watering… thinking about that crunchy crackling and juicy meat. Super 🙂 xxx

  3. You will like it! x

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