This was the first time I attempted to cook pork, and I was hoping the crackling would work as my mum absolutely loves it. Unfortunately it did not work. Maybe I didn't rub the "salt" in properly, but it all crumbled up. So maybe next time, it would be an idea maybe just to use plain salt.
- 1 kg pork belly, skin scored
- 2 bulbs of fennel, cut into sixths
- 4 cloves garlic
- 1 tablespoon fennel seeds
- 1 tablespoon salt
- black pepper
- olive oil
- 1 cup white wine
1. Preheat your oven to its maximum temperature.
2. In a large roasting tin, toss the fennel pieces and whole garlic cloves, sprinkle with 1 tablespoon of sea salt, lots of pepper and drizzle with olive oil.
3. With a mortar and pestle, grind the fennel seeds and 1 tablespoon of the sea salt to a powder. Dry the pork belly thoroughly and then rub the skin of the pork belly with this powder. Place the pork belly on top of the fennel in the roasting tin, skin side up. Place it into the preheated oven. After 10 minutes, reduce the temperature to 160 degrees celcius.
4. After slow roasting for 1 hour, take the roasting tin out and drain any fat that has accumulated. Pour the wine, taking care not to splash the skin of the pork belly. Return to the oven. After another hour, take the pan out and remove the fennel and keep warm. Return the pan to the oven. Add more wine or water if it looks like the pan is drying out. After a final hour, remove the pan from the oven. If the skin doesn't look crackly enough, increase the heat of the oven and place the skin close to the heat element, checking frequently. Let the pork belly rest out of the oven for 10 minutes before serving.
- 2 bulbs of fennel, cut into sixths
- 4 cloves garlic
- 1 tablespoon fennel seeds
- 1 tablespoon salt
- black pepper
- olive oil
- 1 cup white wine
1. Preheat your oven to its maximum temperature.
2. In a large roasting tin, toss the fennel pieces and whole garlic cloves, sprinkle with 1 tablespoon of sea salt, lots of pepper and drizzle with olive oil.
3. With a mortar and pestle, grind the fennel seeds and 1 tablespoon of the sea salt to a powder. Dry the pork belly thoroughly and then rub the skin of the pork belly with this powder. Place the pork belly on top of the fennel in the roasting tin, skin side up. Place it into the preheated oven. After 10 minutes, reduce the temperature to 160 degrees celcius.
4. After slow roasting for 1 hour, take the roasting tin out and drain any fat that has accumulated. Pour the wine, taking care not to splash the skin of the pork belly. Return to the oven. After another hour, take the pan out and remove the fennel and keep warm. Return the pan to the oven. Add more wine or water if it looks like the pan is drying out. After a final hour, remove the pan from the oven. If the skin doesn't look crackly enough, increase the heat of the oven and place the skin close to the heat element, checking frequently. Let the pork belly rest out of the oven for 10 minutes before serving. 
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