Roasted Pork Belly

PREP TIME: 15min



  • 2.5kg Pork belly

  • 5 tbsp fennel seeds

  • 1 cup olive oil, divided

  • 1 ½ tbsp salt

  • 375 ml white wine

  • 3 onions, roughly chopped


  • Step 1: Preheat oven to 220°C.

  • Step 2: Line a roasting dish with ⅔ cup of olive oil, chopped onions, fennel seeds and white wine.

  • Step 3: Place the Pork Belly in the centre of the dish and use a sharp knife to score the skin by slicing lines diagonally across, about 3 cm apart and then slicing lines diagonally across the opposite way.

  • Step 4: Pour the remainder of the oil over the scores and rub the oil into the skin.

  • Step 5: Rub the salt all over the skin.

  • Step 6: Roast for 25 min at 220°C.

  • Step 7: Lower heat to 160°C and continue cooking for 2.5 hours or until cooked through.

  • Step 8: Rest for 10 mins before serving. Carve to serve.