Description
Indulge in tender, juicy pork belly infused with the sweet notes of apples and aromatic fennel—perfect for any dinner occasion.
Ingredients
Scale
- 3 lbs pork belly
- 1 large fennel bulb, thinly sliced
- 2 tart apples (e.g., Granny Smith), cored and sliced
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Score the pork skin in a crosshatch pattern using a sharp knife.
- Generously season both sides of the pork belly with salt and pepper, ensuring it gets into the scored sections. Top with minced garlic.
- In a large roasting pan, layer the sliced fennel and apple along with rosemary sprigs.
- Place the seasoned pork belly on top of the fennel and apple mixture. Drizzle with olive oil.
- Roast in the preheated oven for about three hours or until tender and the skin is crispy.
- Serve warm, drizzled with pan juices.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Array