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Crispy Oven Roasted Pork Belly with Fennel & Apple

Crispy Oven Roasted Pork Belly with Fennel & Apple

Pork Belly with crackling can be tricky to achieve, follow this easy to follow recipe and get it right every time.


    • 1 tbsp bicarbonate of soda

    • 2 tsp coriander seeds

    • 1 tsp chili flakes

    • 1 tbsp sea salt

    • 100 ml of vinegar or lemon juice

    • 1 fennel bulb cut into thick slices

    •  2 onions peeled and cut into thick slices

    • 1 apple peeled and sliced

    • 250ml cloudy apple juice

    • 250ml sherry or dry vermouth



    • Bring a large pan of water, big enough to fit the pork bellies in, to the boil. Add the bicarb and poach the pork on a gentle simmer for 4 mins.

    • Meanwhile, put the coriander seeds and chili flakes in a small pan and toast over medium heat until the seeds are aromatic, being careful not to burn the chili.

    • Lift the pork out of the pan using two slotted spoons and put in a  roasting tin, rind-side down. Pat dry with a kitchen towel and pierce the meat all over with a knife.

    • Grind the toasted spices with the salt using a pestle and mortar or with a blender, then cover the meat with half the spiced salt.

    • Turn the pork over and pat the rind dry with kitchen paper, pressing down to make sure it’s completely dry

    • Squeeze the vinegar/lemon juice all over the scored rind and leave for a few minutes to soak in

    • Pat dry again and rub the remaining salt mixture over, making sure it gets into the grooves.

    • Chill, uncovered, for a minimum of 1 hour, preferably overnight or longer in your fridge

    • Bring the pork out of the fridge 30 mins before you want to cook it and let it warm to room temperature

    • Heat oven to a high temp - 230C.

    • Chop the onion and fennel and place them in the bottom of a roasting pan, place the pork on top, rind side up

    • Roast for 40 mins, turning the roasting tin halfway so that it cooks evenly.

    • Turn the oven down to 160C add the apple, apple juice, and sherry to the pan and cook for 1 hr.

    • Turn the oven up to 220C and roast for a further 10-15 mins until the crackling is crisp. Remove from the oven and rest for at least 15 mins, keeping the juices, apple, onion, and fennel warm in a low oven. Place the cracking side down onto a board and use a very sharp knife to cut it up into chunks,

    • Spoon over the juices and veggies

    • Serve with whole-grain mustard


2x 1 kg boneless pork belly