Crispy Pork Belly with Apple & Fennel Chutney

Crispy Pork Belly with Apple & Fennel Chutney

Everyone loves pork belly, it’s a fairly cheap cut and a delicious outcome! This recipe involves submerging the cut in liquid to retain a soft meat and a lovely crispy crackling – the best of both worlds. It’s easier than it seems and a great technique to have under your belt.

  • 1.3kg pork belly
  • 2 carrots
  • 4 celery sticks
  • ½  an onion
  • 3 garlic cloves
  • 4 cardamom pods
  • 2 star anise
  • 330ml apple cider
  • 2 tbs fennel seeds
  • 3 tbs olive oil

For the chutney

  • 5 Apples
  • 1 tsp fennel seeds
  • 1 cup vinegar
  • 1 cup sugar

  1. Preheat oven to 180C, roughly chop carrots, celery and onion. Score pork.
  2. Put roasting pan on the burner hob and lightly saute vegetables, add spices and cook for 2 minutes. Add pork, skin side down, and sear on a very high heat until lightly coloured. Turn to meat side down, add cider and stock until the roasting tin in filled and covers the meat but not the fat.
  3. Cook for two hours and 20 minutes at 180C. Turn up to 240C for the last ten minutes to crisp up the skin. Take out the meat, put the roasting pan back on the hob, and reduce the pan liquid until a desired consistency for a lovely gravy. If you’d like to thicken it up further, add some flour and cook out.
  4. Whilst the pork is cooking, peel apples and cut into smallish cubes, about  1cm x 1cm. Put onto a moderate heat, adding vinegar and sugar. Bring to the boil and add fennel seeds. Gently cook until the seeds become soft, about 12 minutes.
  5. Cool and serve with the pork.