Tuscan fennel-rubbed pork

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• Vicki Flashman

  08 January 2010

  Vicki Flashman rated this recipe

  

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• Liezel

  04 April 2010

  Liezel rated and commented on this recipe

  

  Perfect! I have made this three times since Christmas and the compliments keep flooding in. The best part is the smile on on my hubby's face when he discovers the left overs.

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• schubun

  29 April 2010

  schubun rated and commented on this recipe

  

  I've given this 5 stars as I loved the pork, however I halved the recipe as I only needed 3 servings and unfortunately I only had charred onions left in the roasting tin. Could anybody advise whether the cooking should should have been reduced. I was looking forward to making the gravy to accompany the pork and roasted onions. Thankfully the pork was fine and very flavoursome, just a disappointment on the gravy and onions. Any suggestions for what I did wrong would be appreciated.

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• clarel

  16 May 2010

  clarel rated and commented on this recipe

  

  This is really delicious and it makes a lovely gravy too. Most of the supermarket packaged pork belly is around 600g which is just right for 3/4 people but you do need to remember to reduce the cooking time. I used the timings on the package for guidance. (I think schubun (good name!) you probably needed to reduce the cooking time).

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• Viv1945

  07 October 2010

  Viv1945 commented on this recipe

  You would probably have been alright if you left the onions and liquid the same even though you halved the amount of meat. Once the liquid evaporates the onions burn and spoilt gravy.

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• Janis

  10 October 2010

  Janis rated and commented on this recipe

  

  This is our favourite roast pork recipe- its delicious. I halve the quantity of meat, for two of us, but keep the amount of onions and wine the same, as Viv1945 says. Keep the onions under the pork to avoid them getting burnt.

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• Jennyf

  17 October 2010

  Jennyf rated and commented on this recipe

  

  Meltingly tender! and the taste of the fennel just hit the spot..loved it! Had some left-overs cold the following day with a salad..scrumptious. :o)

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• Annie

  20 November 2010

  Annie rated and commented on this recipe

  

  This was really easy but even though I had a small piece, reduced the cooking time and read the cooking instructions on the pack to make sure, the crackling was burnt, and barely enjoyable. My gravy burnt and stuck fast to my tin. Do I need to recude the cooking time more or the tempreature? I'm using a new oven too and I'm not really getting on with it.

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• manslayer

  17 January 2011

  manslayer rated and commented on this recipe

  

  oh yeah.. was wonderful, ive cooked this twice since xmas... i loved it

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• vale

  23 January 2011

  vale rated this recipe

  

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• shadagasta

  18 February 2011

  shadagasta rated this recipe

  

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• xavier

  15 March 2011

  xavier rated this recipe

  

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• haituyet

  30 December 2011

  haituyet rated and commented on this recipe

  

  It was great but the skin a bit tough, it didn't go crispy and next time I will take the skin out to make it less fat.

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• LexiG

  23 March 2012

  LexiG rated and commented on this recipe

  

  Really enjoyed this recipe. I added slices of fennel bulb which I roasted under the pork belly along with the onions...delicious!

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• tracy

  08 April 2012

  tracy rated and commented on this recipe

  

  another wonderful belly of pork recipe. I used cider instead of wine and cooked it in the aga which was sublime.

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• Rosakins

  06 May 2012

  Rosakins rated and commented on this recipe

  

  Excellent, added some chilli to the rub, didn't have white wine so used beer intstead. During gravy stage added some homemade plum jam. Took skin off whilst resting meat and put in who roast potatoes so very crisp crackling. Will deffo do again Yummmmmmm

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• londonleo59

  24 March 2013

  londonleo59 rated and commented on this recipe

  

  Gorgeous. Have cooked this 4-5 times. Now I vary the 'rub' to be a combination of ground fennel seeds, red chilli (dried flakes or sambal oelek) ground black pepper, flavoured oil, garlic. I add 1-2 tumblers of water to the wine and onions to avoid burning.

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Ingredients

• 2½kg pork belly , skin scored
• 4 cloves garlic , crushed
• 2 sprigs rosemary , leaves finely chopped
• 1 tbsp fennel seeds
• olive oil
• 2 onions , thickly sliced
• 500ml white wine
• 2 tbsp flour
• 500ml chicken or vegetable stock

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Difficulty and servings

Serves 6

Preparation and cooking times

3 hrs 45 mins

Ingredients

• 2½kg pork belly , skin scored
• 4 cloves garlic , crushed
• 2 sprigs rosemary , leaves finely chopped
• 1 tbsp fennel seeds
• olive oil
• 2 onions , thickly sliced
• 500ml white wine
• 2 tbsp flour
• 500ml chicken or vegetable stock

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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