Tuscan fennel-rubbed pork
Pork belly is a bargain cut, so you can afford to splash out on outdoor-reared, good quality meat for this Italian classic
Difficulty and servings
Serves 6
Preparation and cooking times
- Heat the oven to 220/fan 200C/gas 7. Make sure the pork skin is scored all over. If it needs a few more cuts then do them yourself with a craft knife or Stanley knife. Put the piece of pork in the sink skin-side up and pour over a kettleful of boiling water, this will make the skin contract and pull the cuts apart so you can get more flavour into them. Mix the garlic, rosemary and fennel seeds with a little olive oil and salt and rub this all over the pork skin.
- Lay the onion slices in a roasting tin and pour over the wine. Put the pork on top and cook 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 then stir in the flour and cook it for a couple of minutes. Add the stock and bubble everything together to make a gravy, strain into a jug.
Per serving
474 kcalories, protein 40.3g, carbohydrate 11.1g, fat 27.2 g, saturated fat 9.7g, fibre 0.8g, salt 11.3 g
Recipe from olive magazine, January 2010.
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Difficulty and servings
Serves 6
Preparation and cooking times
Ingredients
Per serving
474 kcalories, protein 40.3g, carbohydrate 11.1g, fat 27.2 g, saturated fat 9.7g, fibre 0.8g, salt 11.3 g
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08 January 2010
Vicki Wain rated this recipe
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04 April 2010
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29 April 2010
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16 May 2010
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