• 2.5kg piece pork belly
  •  4 cloves garlic, crushed
  • 2 sprigs rosemary
  • 1 tbsp fennels seeds
  • olive oil
  • salt
  • 2 onions, thickly sliced
  • 500ml white wine
  • 2 tbsp flour
  • 500ml chicken stock


  • STEP 1

    Heat the oven to 220c/fan 200c/gas 7. Score the skin of the pork belly. Put in the sink skin-side up and pour over a kettleful of boiling water. Lift out. Mix 4the crushed cloves of garlic, the finely chopped leaves from rosemary and the fennel seeds with a little olive oil and salt and rub all over the pork skin.

  • STEP 2

    Lay the thickly sliced onions in a roasting tin and pour in the white wine. Put the pork on top and roast for 30 minutes. Turn down the oven to 160c/fan 140c/gas 3 and continue cooking for 3 hours.
    Lift the pork off the onion and let it rest under foil and a tea towel. Pour off most of the fat from the pan, then stir in the flour and cook it for a couple of minutes on the hob. Add the chicken stock and bubble everything together to make a gravy, strain into a jug and serve with the pork.


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