As Sarah Wilson explains in How to live to 100 we learn that pork is in fact a truly fantastic staple when it comes to meat choices, of course everything in moderation – but as a one off treat – why not try this juicy, scrumptious number we’ve tried and tested numerous times…

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Ingredients:

2 Onions

4 Celery Stalks

3 Carrots

1 Bulb of Garlic

4 Bay Leaves

Organic Free-Range Pork Belly

3tbsp Fennels Seeds

Pink Himalayan Salt & Pepper

Instructions:

  • Whack up the oven to 100°C
  • Chop the Onions into 4, the Celery Stalks & Carrots in half and slice through the centre of your Garlic Bulb (you can leave the skin on)
  • Get a large Roasting Tray and spread your Veggies across it with the Bay Leaves
  • Pop a grate on the Tray before putting the Pork, skin side up, on the grate – above the chopped Veggies & sprinkle the skin with the Fennel Seeds & seasoning, cover loosely with tin foil
  • Pour 200ml water into the base of the Tray and pop in the oven
  • Allow the Pork to cook super slowwwly for min. 5 hours – 6 won’t hurt!
  • Remove the foil, turn the oven up to 140°C for a further 3 hours
  • Then turn the oven up again to 240°C for ½ hour – until the crackling has crackled (use the grill if preferred)
  • Check every couple of hours to ensure the water underneath hasn’t totally evaporated

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