Have time to spare this weekend? Try making this hearty italian roasted pork belly for the whole family to enjoy! Get your butcher to score the pork skin for you to speed up the process.
- 1.5 kg boneless pork belly
- 500 ml boiling water
- 2 tbsps finely grated lemon rind
- 2 tbsps dried chilli flakes
- 2 tsps ground fennel
- 80 ml olive oil
- 2 tsps sea salt
- 1 small fennel bulb
- 1 tbsp lemon juice
Score pork skin at 1 cm intervals. Place pork on a wire rack in sink; pour over the boiling water. Place pork in a shallow dish.
Combine rind, chilli, ground fennel and 2 tbsps of the oil in a small bowl. Rub chilli mixture all over pork. Cover; refrigerate 3 hours or overnight.
Preheat oven to 220 C.
Place pork on a wire rack in large baking dish; rub skin with remaining oil, then salt. Roast, uncovered, 20 mins.
Reduce oven to 180 C; roast, uncovered, for 1½ hours or until pork is cooked.
Meanwhile, trim fennel; reserve fronds. Using a mandoline or V-slicer, finely slice fennel. Place fennel in a medium bowl with fronds and lemon juice; toss gently to combine. Season.
Serve pork with fennel salad.
Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au