Slow Roasted Pork Belly with Fennel and Citrus Salad

 

 

Ingredients  

  • 1.5kg pork belly, scored 
  • 1Tbsp fennel seeds  
  • 1Tbsp sea salt  
  • 1 large fennel bulb (including stalks), sliced 
  • 1 red onion, peeled and sliced 
  • 1 head garlic, cut in half crosswise (skin on) 
  • 1 small orange, sliced (skin on) 
  • 2 sprigs rosemary 
  • 1 small handful fresh sage leaves 
  • 500ml chicken stock 
  • 250ml white wine 

 

Fennel and Citrus Salad 

  • 2 navel oranges 
  • 1 ruby grapefruit  
  • 1 small fennel bulb (white part only), finely sliced and fronds reserved 
  • 1 small radicchio, roughly chopped 
  • 1 long red chilli, finely sliced 
  • 2Tbsp red wine vinegar  
  • 3Tbsp extra virgin olive oil 

 

Method 

  1. Preheat the oven to 220℃.  
  2. Place the pork belly on a wire rack set over a baking tray or roasting pan and pat the skin dry. Add the fennel seeds to a mortar and pestle and create a coarse grind. Rub the fennel seeds, salt and a generous drizzle of olive oil into the skin and flesh of the pork belly and place into the oven. Roast in the hot oven for around 45 minutes or until the skin appears golden and crisp.  
  3. Place the fennel, onion, garlic, orange, rosemary and sage into a roasting dish. Once the pork skin is golden and crisp, carefully take it out of the oven and place it on top of the vegetables in the roasting dish. Pour in the stock and the wine and place it back into the oven. Turn the oven down to 160℃ and roast for a further 3 hours or until the pork is tender. Remove from the oven and allow to rest for 30 minutes. 
  4. To make the salad, peel the oranges and grapefruit and remove the segments by cutting between the membrane. Do this over a bowl to catch the juices. Squeeze any excess juice out of the fruit after removing all of the segments and reserve for use as a part of the dressing. 
  5. Place the citrus segments, fennel, radicchio and chilli into a salad bowl. Dress with the reserved juice, red wine vinegar, olive oil and a pinch of salt. Garnish with fennel fronds. 
  6. Slice the pork into portions and serve with pan juices and the roasted pan vegetables. 

Breda is a freelance food content creator, recipe developer and stylist living and working in Sydney. She is passionate about all food that is full of flavour; community, family, heritage and hospitality are at the centre of her food philosophy. She runs Una Mas Creative with her husband, making original and branded content. Check out Breda's Instagram here, and Unamas Creative page here!