Tuscan Pork Belly

Tuscan Pork Belly

Serves: 4-6 | Preparation Time: 10 mins | Cooking Time: 1 hour 35 mins


250g Tasman Pork Belly (square piece)
10g Pepper
5 g Salt
5g Fennel seeds
10g Crushed garlic

2g Paprika


  1. Place the belly herb side down in a baking tray.
  2. Add 500ml chicken stock ensuring it only covers 1/2 way up the pork.
  3. Rub oil and salt into the skin.
  4. Cook for 20 mins at 220 degrees to get crackle. Then cook for 1 hour and 15 mins at 150 degrees.
Results may vary.