Rosted orange-rub pork belly with fennel

Beef 587 Last Update: May 25, 2020 Created: May 25, 2020
Rosted orange-rub pork belly with fennel
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Belly pork with fennel cooked in the oven

Ingredients

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.
  2. To cook the pork, Preheat the oven to 140C.
  3. 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.

Rosted orange-rub pork belly with fennel



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Belly pork with fennel cooked in the oven

Ingredients

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.
  2. To cook the pork, Preheat the oven to 140C.
  3. 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.

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