Slow roasted pork belly with crackling and gravy
Serves: 4-6 | Cooking Time: 3 hours + Marinating and Resting time
1.5kg Tasman Pork Belly
1 tbsp fennel seeds
2 tsp caraway seeds
4 garlic cloves, roughly chopped
2 tbsp Golden Grange olive oil
6 small Granny Smith apples
2 large or 4 small fennel bulbs, quartered
1 tbsp plain flour
2 cups (500ml) chicken stock
1 ¼ cups (310ml) alcoholic apple cider
1 tsp thyme leaves, chopped
- Using a mortar and pestle, crush the fennel seeds, caraway seeds, garlic and 1tbsp sea salt. Stir in oil, then rub the spice mixture all over the pork rind. Stand at room temperature for 1 hour.
- Preheat the oven to 140ºC.
- Place the pork in a large flameproof roasting pan and roast for 2.5 hours.
- Add apple and fennel, and baste with the pan juices. Increase heat to 220ºC and roast for a further 30 minutes or until the skin is crisp, the meat is tender and the apple and fennel are soft. Remove from the pan and rest for 20 minutes.
- For the gravy, drain all but 2 tbsp of fat from the roasting pan, reserving the pan juices, and place over low heat.
- Stir in the flour, then add stock, cider and thyme. Simmer, stirring for 6-8 minutes until thick.
- Slice the pork and serve with apple fennel and cider gravy.