Roasted pork belly with fennel seeds

I always think pork belly is underestimated, Its inexpensive and full of flavour. Last night I tried my best to create the perfect piece of pork.

1 -1.5 kg free range belly pork on the ribs
2 cloves of garlic crushed with a pinch of salt
1 tbsp ground fennel seeds
1 tbsp olive oil
150ml fino sherry or white wine

Mix the garlic with the fennel seeds and rub all over the flesh side of the pork.
Place on a large board skin side up, and dry the skin thoroughly.
Generously sprinkle with fine sea salt (about 1 tbsp) all over the scored skin. Leave for half an hour then dust off the excess salt.
Preheat the oven to 230 c/ gas 8
Tranfer the pork to a large roasting tin greased with the olive oil and place in the hot oven on the top shelf, roast for 30 mins till hard crackling has formed then turn the oven down to 190 c/gas 5.
Transfer the pork to a clean roasting tin and roast for 2 - 2 1/2 hours.
Remove from the oven and rest covered in foil for 15 minutes.
Make the gravy:
Pour off excess oil and place tray over a low to medium heat, deglase with the sherry scraping the bits off the bottom as you go.Simmer for a couple of minutes to reduce the alcohol then taste for seasoning. If its strong add a little water. Serve over pork

I know, I know - work on the presentation!!!

I cut the ribs off before carving and they were stunning to nibble on. Because the pork is cooked on the bone there was no chewy bottom to the meat and it was perfect.

Only problem I had is that even though I followed all instructions for the crackling and had the oven as high as it would go not all the fat crisped up. Maybe this is because I used the fan oven and should of just used the ordinary ovenso the heat was all at the top of the oven.

Total time     2hrs 45
Difficulty level     2.5/5
End result     3.5/5

This is a cookbook recipe - Moro - Sam and Sam Clark