Crispy pork belly
- Published: 30 Sep 08
- Updated: 18 Mar 24
This simple crispy pork belly recipe has only five ingredients and makes an impressive Sunday lunch.
Ingredients
- 1kg boneless pork belly, skin scored (ask your butcher to do this for you)
- 1 tbsp fennel seeds
- 1 tbsp sea salt
- 1 large onion, cut into wedges
- 3 celery sticks, cut into chunks
Method
- Preheat the oven to 190°C/fan170°C/gas 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 hour. Increase the temperature to 220°C/fan200°C/gas 7 and roast for a further 20 minutes, until the crackling is crisp. Place on a carving board to rest for 10 minutes before slicing. Serve with seasonal vegetables.
- Recipe from October 2008 Issue
Nutrition
- Calories
- 608kcals
- Fat
- 46.8g (16.8g saturated)
- Protein
- 44.7g
- Carbohydrates
- 2.7g (1.9g sugar)
- Salt
- 4.2g
delicious. tips
You don’t need to stick to fennel seeds on the pork belly – try adding lemon zest, garlic and rosemary instead.
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