Fennel & Mānuka Honey Pork Belly

SERVES 4 | 10 MINS PREP | 1 HR COOK TIME

INGREDIENTS

900g New Zealand pork belly

1 Tbsp fennel seeds, crushed in a mortar and pestle

½ tsp ground ginger

3 Tbsp Mānuka honey

Oil

Salt

METHOD 

Preheat the oven to 220°C. Line a roasting dish with foil and drizzle with a little oil.

Line a plate with a paper towel. Place the pork belly, skin-side down, on the paper towel. Coat the meat with the honey, fennel, ground ginger and some salt. Using food-safe gloves, rub the marinade into the meat but take care not to get any on the pork skin.

Transfer the pork to the prepared roasting dish, skin-side up. Use a new paper towel to pat the skin dry, making sure to remove as much excess moisture as possible. Score the skin with a sharp knife then coat with oil and a very generous layer of salt (it will be removed later).

Roasting method

Place in the oven for 15 mins. Turn the heat down to 200°C and roast for a further 20 mins.

Scrape off all the salt. If the skin hasn’t crackled, drizzle with some more oil.

Roast for a further 20 mins, or until cooked through. If any parts start to blacken, cover them with a little foil.

Air frying method

Line the air fryer with baking paper if desired and add the pork, skin-side up. Cook for 25-30 mins.

Increase the temperature to 200°C and cook for a further 10-15 mins, or until the skin has crackled and the meat is cooked through.

Allow it to rest for 10 mins before carving.

RECIPE & IMAGE THANKS TO NZ PORK

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