PREP TIME: 15min
COOK TIME: 2.5hrs SERVES: 6
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.