You are at : Recipes

Pictures are a guide only and do not
accurately depict the final outcome.

Click here to see products relating to this recipe

Pork Belly Roast
(Pork Belly rôti)

Pork Belly Roast
with Fennel Seeds, Thyme and Garlic

Serves 6


1.5kg pork belly
1 tbsp fennel seeds
Sea salt

100ml olive oil
2 carrots

1 celery stick
2 onions

1 garlic head, divided in to cloves, skin on
Fresh thyme

1 bottle white wine


Turn the oven to the highest temperature setting. Criss, cross score the skin with a Stanley knife, put the fennel seeds and sea salt in a pestle and mortar and grind till  the seeds are smashed and mixed well with the salt.
Drizzle some olive oil over the top of the skin of the pork belly, sprinkle over the fennel and salt mixture and rub in making sure everything gets in between the skin, set aside.
Cut the carrots and celery into large pieces and throw them into a Chasseur roaster,
add in the garlic cloves, peel and cut the onions into large wedges. Toss in the whole thyme leaves.

Put the pork belly on top of the vegetables and then put into your very hot oven for 10-15 minutes or until the skin of the belly starts to bubble and is golden brown. Turn the oven temperature down to 170°C then roast for 1.5 hours. Then pour in the white wine, continue cooking for 1 hour.
When cooked, remove the crackling from the top of the belly and break up into pieces, slice the pork belly, place back in the roaster with the vegetables pan juices.

To be served with your favourite vegetables.