Roasted Pork Belly with Crackling
By: Meaghan Carey
Published: Sunday, October 4, 2015 - 2:45pm

Ingredients




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

Preparation

1 Score the skin of the pork belly. Rub with corse sea salt, rewrap in butcher or parchment paper and refrigerator overnight. 2 An hour before roasting, take out the meat to bring to room temperature. Pat dry and sprinkle skin with fennel seeds and sea salt. 3 Pre-heat oven to 450F 4 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. 5 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. 6 Allow meat to rest for 20 minutes before slicing