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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Three Hour Pork Belly Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp fennel seeds

1 tsp black peppercorns
1 small bunch thyme

, leaves only
3 garlic cloves
3 tbsp olive oil

1½ -2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored
2 lemons

Directions:
Directions:
Toast the fennel seeds and peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the thyme and garlic to make a paste. Mix with 2 tbsp olive oil and rub all over the flesh of the pork. Cover and chill, leaving to marinate for a few hours or overnight.

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins.

After this time, squeeze the lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.

Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling. Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 h 10 min
Personal Notes:
Personal Notes:
Crisply, crunchy skin with tender meat. Delish!

 

 

 

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