Most cooks have one particular recipe they're the most proud of, and this slow roasted pork belly is mine.
For some bizarre reason, I've never actually shared it with you all, and so here it is my friends, in all it's delicious glory!Place the pork belly in a large roasting dish, and surround with roughly sliced leek, carrot and apple, then add two glasses of white wine or good quality chicken stock.
Sprinkle fennel seeds on top, season with sea salt and freshly ground pepper, then drizzle generously with extra virgin olive oil. Top with a sprig or two of fresh rosemary, and roast in the oven at 160 C for about three hours.
Turn the oven onto grill for 10 minutes or so towards the end, until you have perfectly crisp crackle on top. Remove from the oven and allow to rest for about 10 minutes, before slicing in to thick pieces.
Enjoy with a glass of white wine, some braised greens, and an immense sense of satisfaction. x