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Fennel and Rosemary Pork Belly with Roast Potatoes, Pears, Pancetta and Sage with Buttery Spinach and Beans

Recipe by Anna Gare from The Best In Australia

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Anna's Best Sunday Roast ...

Serves 6

Ingredients

Pork

1 lovely big pork belly, about 2 kg (few bones ok)
8 lge cloves of garlic
3 table spoons rosemary chopped
3 table spoons fennel seeds
salt

Veg for roasting belly on

5 sticks of celery
4 carrots
2 brown onions, cut in quarters
Sprigs of rosemary

Jus

500ml brown veal stock
½ cup pinot
1 star anise............ all reduced for light jus

Potatoes and pears

oil
10 royal blue potatoes
4 crisp pears (i like them a bit tart)
1 tablespoon brown sugar
1 tablespoon butter
Splash of apple balsamic vinegar
10 sage leaves
80gms pancetta thinly sliced, almost shaved

Buttery Spinach

2 tablespoons of butter
2 garlic cloves, thinly sliced
3 bunch english spinach, washed and drained
500gms french beans, blanched

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Method

Pork

Score pork skin using a Stanley trimmer, then blanch skin side only of belly in frying pan with shallow boiling water
Put garlic rosemary, fennel and salt in mortar and pestle and grind to paste- rub over flesh of pork (not on skin).
Lay veg on big non stick baking tray and place belly on top skin side up.
Bake in oven for about 2.5hrs 170 deg then turn oven up to 250 deg, salt skin and cook for further ½ hr till crackles up. Watch it carefully so it doesn’t burn and if you are having trouble with it crackling, turn on grill but place pork on mid to low shelf as it is easy to burn under grill (don’t take your eyes off it when under the grill!)

Jus

To make Jus - I buy a good quality veal stock, pop in a star anise and wine and reduce down until glossy. Taste for seasoning at end and add if necessary.

Potatoes and pears

Peel and par-boil potatoes in salty water, drain and shake in colander to ruffle skin surface.
Roast potatoes in big oiled non-stick oven tray for 1 hr (last hour of pork cooking time).
To caramelise pears- place butter, sugar and balsamic in pan until it starts to go golden and caramelise. Add pears cut in halves lengthways and fry on low for about half an hour until nearly cooked through.
Add sage, pancetta and caramelised pears to potatoes and bake together for last ½ hour on high temp.

Buttery Spinach

Melt butter and garlic in wok then toss in Spinach until wilted & mix with pre blanched beans.
Serve.

No Rating

Recipe Rating

What do you think?

Donna121 November 2011

what is pinot please can some one tell me

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- Paulam8 November 2011
  
  It's wine.
  
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legs11 May 2011

I cooked this recipe a few weeks ago for my Husband, he is a big fan of pork belly. He absolutely loves this dish, as did I. It was very easy to prepare and cook, I used a smaller piece of pork and just shortened the times and cranked up the temp for the last 15 mins....watching it carefully so it didn't catch and it was the best crackling that I have ever made, very crunchy. I didn't make the pears bit but that didn't matter as it was only the two of us. I did the spinach and the jus, which was delicious as well....in fact I would use the jus recipe for other cuts of pork and beef especially if they have an asian flavour base, because of the star anise.

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muppy November 2010

this is the best pork roast ever. we use free range rolled pork from our local butcher and i think that is the key.

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redgiraffe October 2010

Sensational pork recipe - best crackling ever!

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gen May 2010

How long do you blanch the belly for?

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- legs11 May 2011
  
  just a few minutes....it actually curls the edges of the rind so it seperates....if there is a gap between each piece of rind, the crackling will be very crisp and crunchy.
  
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LR104 February 2010

Best roast pork ever. Juicy, tender, flavourful and the cracking to die for. Congratulation and thanks.

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KB118 January 2010

This was definately the best crackle I have ever done. The pork was tender under the crackle and at the bottom but dry in the middle. The piece of belly I got was probably about 1.5 (not 2kg as suggested) - should I have shortened the cooking time or is there something else I could do to keep it moist?

It was very delicious though and I will definatley do it again

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Boss Lady December 2009

Oh My God! made this for dinner it's an all crowd pleaser. love it. It's a must do yourself

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Porker December 2009

Would a boneless leg of pork work or would it dry out?

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- legs11 May 2011
  
  yes that would work too....you would just need to increase the time for the weight of pork.
  
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Rowena14 December 2009

This is absolutely sensational! Yummo!

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Janece October 2009

Pork belly is a drug to me and has the appropriate effects....... This is a winner.

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whitecrow October 2009

I made this tonight and it was fantastic!! Had to oomph up the oven to get the crackling at the end (turned the grill element on the oven on for last 10 mins) and the crackling was superb. Herbs are a wonderful complement to the rich pork, and the meat was tender and tasty. An absolute delight! Thanks Anna!!

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Tim111 October 2009

Drooling just thinking about it!

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Sasha43 September 2009

Without a doubt the best Pork roast I have ever made! Thanks Anna!

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