Thursday, June 06, 2019

On the MENU this week. Roast Pork Belly with Fennel

Belly of Pork weighing 1.5 to 2 Kg – 2 Tablespoons of fennel seed – 1 tspn of chilli flakes – 15g of rough salt – 2 onions, quartered – 2 carrots, roughly chopped – 2 sticks of celery, roughly chopped – 2 courgettes, sliced into 3 cm pieces – 1 fennel bulb, sliced 5 cloves of garlic, peeled – 1 Tablespoon of fresh thyme and chopped rosemary – 2 bay leaves – – 1 Tablespoon of olive oil - 1 bottle of unwooded chardonnay – salt and freshly ground black pepper
Turn your oven onto its hottest setting. Grind the fennel seed, coarse salt, & chilli flakes in a pestle and mortar until you have a powdered spice mix. Using a very sharp knife or even a Stanley knife, score the skin of the pork in strips every centimetre. Do not go deep enough to cut the meat, just the skin and the fat. Rub the spice mix into the top skin, working it well in. In a roasting tray, put all the vegetables, garlic and herbs, give them a good sprinkling of olive oil and then rest the pork belly on top of them. Put into the oven for 20 minutes or until the skin starts to bubble and crisp, but not burn. Turn the oven down to 170ÂșC and roast for an hour. Then add two thirds of the wine to the base of the pan. Return the pork to the oven and roast for another hour. Check that it is not burning on the bottom; if it is, just give it a stir to mix up the juices. Then add the rest of the wine and cook until the pork is tender and pulls apart easily – at least half an hour, perhaps more. The crackling should be nicely crisp and most of the fat should have roasted off. Serve with mashed potatoes, all the vegetables in the bottom of the roasting pan and the gravy they have produced. This will go well with a good Chardonnay like our Wine of the Week, Bellevue Chardonnay
All content ©  John & Lynne Ford, Adamastor & Bacchus

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