Roasted Pork Belly with Crackling
4 pound pork belly
1 red onion, sliced
1 apple, cored and sliced
10 sage leaves
1 tbsp fennel seeds
1 head of garlic, lightly smashed
corse sea salt
Score the skin of the pork belly. Rub with corse sea salt, rewrap in butcher or parchment paper and refrigerator overnight.
An hour before roasting, take out the meat to bring to room temperature. Pat dry and sprinkle skin with fennel seeds and sea salt.
Pre-heat oven to 450F
Arrange sliced apple and onion in the bottom of a large roasting pan. Add sage leaves and garlic cloves. Place the pork on top of the apple and onion.
Roast the pork in oven for 30 minutes at high heat to start the crackling. Reduce the oven to 300F and continue to cook for 2.5 - 3 hours until fat is rendered and meat is tender. If the crackling needs more time, place meat under the broiler rotating to crisp the skin.
Allow meat to rest for 20 minutes before slicing