World Cuisine

Fennel & Citrus Pork Belly

prep 10 mins cook 1 hour 20 mins
  • 3 garlic cloves, crushed
  • 1 tablespoon fennel seeds
  • finely grated rind of 1 lemon
  • finely grated rind of ½ orange
  • 1.5 kg (3 lb) boneless pork belly, skin scored
  • salt and pepper

Mix together the garlic, fennel seeds and lemon and orange rind in a bowl to make a paste. Rub all over the pork, pressing it into the cuts in the skin. Season well.

Place the meat in a roasting tin. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes. Reduce the oven temperature to 180°C (350°F), Gas Mark 4, and cook for a further 1 hour until the meat is crisp and cooked through.

Cut the meat into small bite-sized pieces and serve.

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