Prep Time: 30 mins preparation + 2 hours cooking
Caters to: 12 gobblers
Challenge Level: Beginner
From The Pantry:
Rub:
- 1/2 cup brown sugar
- 2 tablespoons fennel seeds, toasted and ground
- 3 tablespoons salt
- 3 tablespoons fresh rosemary, finely chopped
- 1 tablespoon red pepper flakes, crushed
Braise:
- 2 pounds pork belly, skinless
- 2 carrots, peeled and cut into 1/2 inch pieces
- 2 celery stalks, cut into 1/2 inch pieces
- 1/2 red onion, sliced
- 2 fennel stalks, cut into 1/2 inch pieces
- 1 tablespoon fennel seeds
- 1 bottle beer
- Salt to taste
- Extra virgin olive oil to taste
Fennel Honey:
- 1/2 tablespoon toasted fennel seeds
- 40ml honey
Cook Away:
- Preheat the oven to 175C.
- Combine the ingredients for rub and mix thoroughly.
- Using a sharp knife score the fat of pork belly with 1 inch grid pattern.
- Rub the pork belly all over with the spice mix prepared.
- Heat a large dutch oven with a few tablespoons of olive oil over medium high setting.
- Once hot, sear the pork belly fat side down until it is properly rendered and a brown, crispy layer is visible.
- Flip the pork, add carrots, celery, onion, fennel stalks, seeds and beer. Season with salt as per taste.
- Bring to boil and transfer to pre-heated oven for cooking undisturbed for the next 1 1/2 to 2 hours.
- Prepare fennel honey by simply mixing the two ingredients.
- Once pork belly has finished cooking, it should hold shape but cut easily. Brush with fennel honey as desired for additional flavour.
Serve on a platter or in individual pieces. Feast is ready!
Featured Image Courtesy: jesspryles.com