500 Grams Pork Belly
2 Tablespoons Fennel Seeds.
1 Tablespoon Black Peppercorn.
6-8 Cloves Garlic.
1 -2 Rosemary Sprigs.
1 Tablespoon Olive Oil.
1.5 Heaped Teaspoons Coarse Salt.
Thank you Lionfresh for delivering this delicious chunk of pork belly within 2 hours of ordering online - the quality , packing , everything was superb . This was my first attempt at making Pork Belly and wow - how delicious it was !
Score the fat side of pork belly with evenly spaced full length cuts - 1/5th " deep.Coarsely pound all the above ingredients and rub nicely into the pork belly - leave covered to marinate 4-5 hours or overnight .
Heat up a pan , without oil place pork belly fat side down to sear - maybe 5 minutes.Remove and place pork belly in a dutch oven along with all fat and marinade .Bake covered at 180C for one hour , turn over baste with juices , add 60 Ml white wine , some whole cloves garlic and 3-4 shallots to the pot , cover and bake another 1 hour at 140C. Rest the meat 20 minutes and dig in , it will melt in your mouth !