From Jamie’s Italy
1 heaped tbsp fennel seeds
2 or 3 dried red chillies
1 kg pork belly
4 tbsp good quality red wine vinegar
bunch of rosemary, leaves picked
First, smash your fennel seeds up in a pestle and mortar and crumble and bash in your dried chilli.
Put the pork belly on a chopping board and score the fat in a criss cross manner. Rub the meat all over with a little olive oil, then sprinkle the fennel seeds and chilli all over the pork. Cover the pork up and put it to one side in a roasting tray (preferably, kept in the fridge for a day)
Preheat the oven to 220 degrees. Season the pork GENEROUSLY with salt and pepper. Put the pork in the oven and roast for 10 minutes. Lower the heat to 160 degrees and roast for 1 hour. Bast the pork with the red wine vinegar and rosemary and continue roasting for 20 minutes at 220 degrees or until the skin is nice and crispy.
Serve with the meat juices
Honestly, I was really worried about how this dish was going to turn out since it’s the first time I am making it and my parents strangely decided to risk it at a pot luck dinner with my relatives. Thankfully, and I truly mean thankfully, it turned out pretty well. I think my cousin probably ate a quarter of it on his own…
Oh and I should add that you might want to season the pork initially with salt ( 2 1/2 tsp) or else it might be too bland for some of your taste buds
Oh the pork tasted like Chinese roast pork and I am not too sure why even though the seasoning is completely different. My mom’s theory is that it’s all about the natural flavours of the pork