crispy pork belly with fennel black salt

  • 2 tablespoons sea salt flakes
  • 1 x 2kg piece boneless pork belly,
    skin scored at 1cm intervals 
  • 1 tablespoon vegetable oil 
  • 2 teaspoons toasted fennel seeds, crushed 
  • 2 tablespoons black salt flakes+ 
  • store-bought fruit chutney, to serve
  1. Preheat oven to 180°C (350°F). Rub half the sea salt into the pork skin, drizzle with the oil and rub into the skin. 
  2. Place the pork, skin-side down, on a large oven tray and cook for  1 hour. Increase the temperature to 200°C (400°F), turn the pork, sprinkle the skin with the remaining sea salt and cook for a further 1 hour or until the skin is golden and crunchy. 
  3. Place the fennel and black salt in a small bowl and mix  to combine. To serve, sprinkle the pork with the fennel black salt and top with the chutney. Serves 8–10.  

+ Black salt flakes are naturally coloured salt flakes. They are  available from delicatessens and specialty food stores.

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