
Crispy Pork Belly
2h
Golden, crusty and juicy inside. Use this recipe to prepare a pork belly for Italian sandwiches or to serve sliced as a meat side.
Finely chop 1 sprig of sage
Finely chop 1 sprig of rosemary
Blend 1 tsp of fennel seeds, 10 g of salt and 1โ2 tsp of ground black pepper
Mix the chopped herbs with the blended fennel seeds
Grate and add the zest of 1 lemon
Grate and add 1 clove of garlic
Mix to combine
Puncture the skin of 1 kg of pork belly
Rub the herbs and salt mixture over the meat except on the skin
Wrap the sides of the pork belly, with the skin facing up, with aluminum foil
Place the pork belly on a rack over a baking tray and cover it with salt
Preheat the oven at 150 ยฐC. Place the pork belly in the oven and roast it for 90m until light brown
Take pork belly out of the oven and remove the foil
Remove the salt and herbs from the meat
Preheat the oven at 250 ยฐC. Place the pork belly on a baking tray. Roast for 10m until skin is golden, crispy and puffed
Slice it and the crispy pork belly is ready
It's freaking good as it is, but why not use your imagination?
Yield 6 people
Pork Belly
1 kgFennel Seeds
1 tspSage
1 sprigRosemary
1 sprigLemon
1Garlic
1 cloveGround Black Pepper
1โ2 tspSalt
150 g