Pork
Belly
  • Description:

    There is no substitute for the taste of a pork roast. This recipe only requires a few extra ingredients to bring out the meat’s inherent flavour – a simple brush of a fennel and coriander marinade will draw out a unique, delicious taste that will make this dish steal the spotlight at any table. Serve it with mixed vegetables, salad greens, an apple and cabbage slaw or even mashed potatoes. Just keep in mind that it’s a rich dish so try to keep the sides light.

  • Ingredients:

    1,5 kg pork belly

    15 ml fennel seeds

    15 ml coriander seeds

    15 ml oil
    
600 ml dry white wine

    Sea salt flakes and freshly ground black pepper to taste

  • Method:

    1. Cut a diamond pattern in the rind.

    2. Crush the fennel and coriander seeds, salt and pepper using a mortar and pestle.

    3. Add 10 ml of the oil and brush the meat with the mixture. Cover the meat and marinate in the fridge for 1 hour.

    4. Preheat the oven to 220°C.

    5. Rub the remaining oil over the rind and roast uncovered for 30 minutes.

    6. Add half the wine to the meat, reduce the heat to 160°C and roast for another 90 minutes.

    7. Add the remaining wine 30 minutes before the end of the cooking time.

    8. Cover with aluminium foil and leave the meat to rest for 15 minutes.

    9. Serve with the pan juices.