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Crispy Fennel-Roasted Pork Belly
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Crispy Fennel-Roasted Pork Belly

Even just saying pork belly makes us salivate. It’s hard to beat crispy crackling and juicy pork. Follow all the steps for guaranteed success!

Makes 6
Prep Time 10 minutes (PLUS 4 hours or overnight refrigeration)
Cook Time 1½ to 2 hours
Advanced

Ingredients

750g piece, boned pork belly, skin on
½ tsp salt
1 red onion, sliced
1 large carrot, cut into thick pieces
1 parsnip, cut into thick pieces
1 tsp Gregg's Fennel Seeds
1 tsp Gregg's Lemon Pepper Seasoning
2-3 cups chicken stock
Gravy granules to thicken
Wattie's Bit on the Side Absolutely Apple Sauce (to serve)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

madeWith Product
i

Absolutely Apple

Wattie's® Bit on the Side® Absolutely Apple is a smooth tasting Apple Sauce that is perfect for cooking, glazing, dipping and spreading. Available in a 300g bottle.

Method

Step 1
With a sharp knife, score the pork thinly. (Alternatively, get the butcher to do this for you.) Place the pork on a tray skin side up. Rub the salt over the pork skin. Cover with a piece of baking paper. Refrigerate for 4 hours or ideally overnight. This will allow the skin to dry out which is necessary to achieve the crackling.
Step 2
Preheat oven to 160°C (fan assisted). Place the prepared vegetables on the base of a small roasting dish. Sit the prepared pork on the vegetables. Sprinkle the Gregg's Fennel Seeds and Gregg's Lemon Pepper Seasoning over the pork skin. Pour the stock around the base of the pork, being careful not to get any on the skin.
Step 3
Roast the pork for 1¼ hours, adding extra stock if needed. Increase the temperature to 200°C (fan assisted) and roast for another 15-20 minutes to ensure the crackling is crispy and the pork is cooked. To check if the pork is cooked, insert a skewer into the thickest part of the meat. The juices will run clear when cooked. Remove the pork from the roasting dish, keep warm and set aside to rest.
Step 4
To make the gravy, strain the stock from the vegetables in the roasting dish. Place the stock into a saucepan. Heat and thicken with gravy granules according to packet directions.
Step 5
To service, slice the pork and accompany with the roasted vegetables, gravy, Wattie's Bit on the Side Absolutely Apple Sauce, and your favourite green vegetables.

Tips

Using gravy granules will ensure the sauce is a golden brown colour.
The fennel seeds will darken during cooking.

Swap It Out

Replace stock with unsweetened apple juice if wished.
What do I need?
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750 g piece, boned pork belly, skin on
½ tsp salt
1 red onion, sliced
1 large carrot, cut into thick pieces
1 parsnip, cut into thick pieces
1 tsp Gregg’s Fennel Seeds
1 tsp Gregg's Lemon Pepper Seasoning
2 –3 cups chicken stock
Gravy granules to thicken
Wattie’s Bit on the Side Absolutely Apple Sauce (to serve)
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