How to Cook Pork Belly with Fennel & Lemon Salt

1. Remove your joint out of the packaging, pat dry and bring to room temperature
2. Scald the pork by pouring boiling water from the kettle over the pork then pat dry
3. For the seasoning mix to a paste in a pestle & mortar the fennel seeds, sea salt, garlic & lemon zest
4. Next mix 10 ml of olive oil to the paste
5. Massage the marinade into the pork flesh, leaving the rind dry & clean
6. Place in a tray, cover with cling film & leave overnight to marinade

To Roast

1. Pre heat your oven to 215 oc temperature fan assisted or 225 oc without a fan
2. Choose a heavy based roasting tray, ideally with deep sides and handles for easy movement
3. Season the rind with good quality sea salt rubbing into the score marks on the skin
4. Place the pork rind side up onto the base of the tray
5. Place in centre of oven and roast for 25 minutes then reduce the temperature to 165 oc then continue roasting for 2 hours 30 minutes
6. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving.

Fennel Salad

1. Shave the fennel ideally on a mandolin or a thin as possible with a sharp knife.
2. Toss in the remaining olive oil, a pinch of sea salt & the juice of a lemon
3. Make this a hour or so before serving , this will tenderize the fennel & let the flavours come together.