crispy pork belly

with fennel black salt

  • 2 tablespoons sea salt flakes
  • 1 x 2kg piece boneless pork belly, rind scored at 1cm intervals
  • 1 tablespoon vegetable oil

fennel salt

  • 2 teaspoons fennel seeds, toasted and crushed
  • 2 tablespoons black sea salt flakes
  1. Preheat oven to 180°C (350°F). Rub half the salt into the pork rind. Drizzle with the oil and rub to coat. Place the pork, rind-side down, in a roasting pan and roast for 1 hour. Increase the oven temperature to 200°C (400°F). Turn the pork, sprinkle the rind with the remaining salt and roast for a further 1 hour or until the rind is golden and crunchy. 
  2. To make the fennel salt, place the fennel and black salt in a small bowl and mix to combine. 
  3. Slice the pork, place it on a serving platter and sprinkle with the fennel salt. Serves 8–10 

Photography: Anson Smart 

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox