Roast pork belly with fennel and apple salad

This crisp and delicious pork was inspired by a visit to Umbria in Italy.

Credit: Curtis Stone's Travel, Cook, Repeat

• serves

  8

• prep

  20 minutes

• cook

  3 hours

• difficulty

  Mid

Ingredients

• 2.25 kg (5 lb) pork belly, skin on
• 1 fennel bulb
• 4 sprigs rosemary, leaves only
• 4 garlic cloves, peeled
• 1 tsp freshly ground black pepper
• 1 tsp fennel seed, ground
• 1 tsp red chilli flakes
• Sea salt and freshly ground black pepper
• 1½ tbsp plus ¼ cup extra-virgin olive oil, divided
• Zest of 1 lemon
• 1½ tbsp fresh lemon juice
• 1½ tbsp chopped fresh chives
• 1½ tbsp chopped fresh parsley
• 2 Granny Smith apples, cored, thinly sliced

Instructions

1. To roast pork: Position rack in center of oven and preheat oven to 100°C (250°F).
2. Score skin about 3 mm (1/8 inch) deep into strips that are about 1 cm (½ inch) wide, being careful not to pierce meat.
3. Separate fennel fronds from stems and reserve separately.
4. In mini food processor, chop reserved fennel fronds, rosemary, and garlic, with black pepper, fennel seed, chilli flakes, 1½ tablespoons oil and 3 tsp sea salt.
5. Place pork belly skin side down on board. Spread all but 1½ tablespoons herb and garlic mixture over meat; rub remaining mixture over skin side of pork. 
6. Place reserved fennel stems on double burner grill pan or on a rack set inside a large baking sheet and place pork on top of fennel stems.
7. Roast pork for 2½ to 3 hours, or until meat thermometer inserted into center of pork reads 88°C (190°F) and pork is tender.
8. Increase oven temperature to 230°C (450°F) and continue roasting pork for about 25 minutes, or until skin is crispy. Allow pork to rest for at least 15 minutes before serving.
9. Meanwhile, to prepare fennel and apple salad: In medium bowl, combine lemon zest and juice. Slowly whisk in remaining ¼ cup oil. Stir in chives and parsley. Season vinaigrette with salt and pepper.
10. Thinly shave fennel bulb with vegetable peeler or mandolin.
11. To serve: In large bowl, toss shaved fennel and apple with vinaigrette. Season with salt and pepper. Slice pork into 1.5-2 cm thick slices and serve with fennel and apple salad.

Note

• The pork can be marinated up to 1 day in advance of cooking.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.