Roast Pork Belly Recipe With Fennel Rub

Fennel rubbed pork belly

  • serves 6
  • Easy

Enjoy something other than turkey over the Christmas period with this fennel rubbed pork belly. This roast is perfect for feeding friends and family.



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


  • 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.