Rosted orange-rub pork belly with fennel

Belly pork with fennel cooked in the oven

Ingredients

• for the marinade
• 5 garlic cloves, rushed
• 2 teaspoons sea salt flakes
• 1 teaspoon ground white pepper
• 2 teaspoons smoked paprika
• A small bunch of coriander, leaves and stalks finaly chopped
• 1 long red chilli, deseeded and finaly chopped
• Juice and finaly grated zest of 1 orange
• 4 tablespoons oliveoil
• For the pork
• 800g bonless pork belly
• 1 fennel bulb
• 2 sweet white onions
• 40ml dry white wine

Directions

1. To make the marinade, Using a stick blender or small food processor blend together all the ingridients for the marinade with asharp, pointed knife score the skin of the pork belly all overin a criss-cross pattern. Rub the marinade all over the belly and leave to marinate for a couple of hours in the fridge or ideally overnight.
3. To cook the pork, Preheat the oven to 140C.
4. Slice the fennel and onions into roughly equal pieces, put them in a baking tray and put the pork belly on topo with its marinade until tender all the way through. Increase the oven temperature to 210C and roast for another 10 minutes,or until the skin is crisp. Remove from the oven and leave to rest on a worm plate. Cut into thin slices, making sure everyone gets a piece of the lovely crackling. Serve with the fennel and onions on the side.