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Cooks' Ingredients Fennel Seeds33g
33gItem price
£1.60Price per unit
48.5p/10gJuicy pork belly is always a winner. To ensure perfect crackling, lift it off the meat and put under a hot grill for a few minutes to crisp up if needed.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Pound the fennel seeds to a coarse powder using a pestle and mortar. Mix with the pul biber and 1 tsp salt.
Unroll the pork and use a sharp knife to score the skin in 1-2cm-wide strips. Rub the fennel mix over the flesh, then sit the joint skin-side up in a small baking tray or on a plate with a lip. Sprinkle 1-2 tsp salt all over the scored skin, then chill, loosely covered, for at least 2 hours or ideally overnight – salting will help dry out the skin and makes for good crackling.
Preheat the oven to 230°C, gas mark 8. Brush away the salt from the top of the pork; put the meat in a small roasting tin. Roast on the top shelf for 45-55 minutes until cooked through with no pink meat remaining and with skin that is golden, puffed and crisp. Reduce the oven temperature to 150°C, gas mark 2. Carefully lift the joint from the tin, pour in the perry and add the pears. Sit the pork on top of the pears and return to the oven for 1 hour, then remove from the oven and set aside to rest for 15 minutes.
Meanwhile, for the gravy, transfer 3 tbsp liquid from the tin to a small pan. Set over a medium-high heat and whisk in the flour. Once smooth, pour in the remaining liquid, whisk and simmer for 3-4 minutes. You could add some vegetable stock from boiled carrots or similar to increase the volume. Serve with carrots, cabbage and roast butternut squash, if you like.
Typical values per serving when made using specific products in recipe
Energy | 3,091kJ/ 742kcals |
---|---|
Fat | 47g |
Saturated Fat | 16g |
Carbohydrates | 18g |
Sugars | 11.1g |
Fibre | 3.1g |
Protein | 56g |
Salt | 2.4g |
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£2.75Price per unit
68.8p/10g0 added
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£2.00Price per unit
£5.72/kg0 added
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£4.41 each est.Price per unit
£8.80/kg0 added
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£2.50Price per unit
£5/litre0 added
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£2.50Price per unit
62.5p each0 added
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85pPrice per unit
56.7p/kg