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Slow-Roasted Pork Belly With Fennel Seeds And Lentils
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This slow-roasted belly of pork is well worth the wait and would make a great dish to serve for Sunday lunch. The long, gradual cooking keeps the meat beautifully moist and succulent, while the cooking juices give the lentils and vegetables lots of robust flavour.
If you’re a real crackling fan, use a very sharp knife or a clean Stanley knife to make more scored cuts in the fat before rubbing with the fennel salt. This will help to make it even more crisp and crunchy.
Some meat left over? The pork is wonderful cold in sandwiches and salads.
Typical values per serving:
This recipe was first published in September 2007.