Pork Belly with Fennel & Pears

by Eddie McDonald

Perfect for winter evenings
SERVINGS    
 
4-6
PREPARATION TIME
20 MINUTES
COOKING TIME
4 HOURS

Ingredients

1.2 kg Pork Belly
1 tbsp coarse Salt
2 tbsp Fennel Seeds
100-250ml water (enough to cover the bottom of your roasting tin by approx. 1"
4-6 Pears, peeled but not cored, and cut in half lengthways
For the loose stuffing accompaniment:
100g bread, diced into chunky cubes
1 large stick Celery, cut into ¼" chunks
2 tbsp Walnuts
1 tbsp fresh Parsley, chopped
1 tsp ground Mace (or ½ tsp ground Nutmeg)
2 tsp English Mustard Powder
½ tsp freshly ground Black Pepper

Pork Belly with Fennel & Pears

Instructions

Preheat the oven to 160ºC/325ºF/Gas 3.

Place the pork in an ovenproof roasting tin and rub a mixture of the salt and fennel all over the skin. Add the water to the bottom of the pan and roast for 3 hours.

Add the pears to the roasting tin, around the edge of the belly. Briefly baste them in the pork fat before popping the tin back in the oven and continuing to roast it all for a further 30-40 minutes. Combine all the stuffing ingredients in a bowl and set aside.

Once the pork is done, remove it and the pears from teh pan and cover loosely with foil leaving to rest somewhere warm for 10 minutes. (If the crackling isn't as crisp as you'd like it, simply pop the roast under the grill for a few minutes.) Put the tin on the hob over a medium heat and add the loose stuffing ingredients to the warm pan juices. Sauté, stirring gently, until the bread has a nice colour.

Slice the pork and serve with some mashed potatoes, the pears and the loose stuffing.

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Rate this recipe

Pork Belly with Fennel & Pears
Overall Rating
  
4
five stars
   5
Delicious. Added pears and potatoes after two hours, and cooked for another hour. Some roasted mushrooms completed the dish, with a sauce made by de-glazing the pan.
By Rev C - 25th Jun 2014
No oven temperature provided
   2
Great recipe - looking forward to cooking it for Friday evening dinner - but oven temperature would certainly help!
By foodi - 31st Jan 2014

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