Fennel-Coriander Pork Belly

| May 21, 2020 | 0 Comments


1.5kg pork belly
rub: 1 tbsp fennel seeds, 1 tbsp coriander seeds, 1 tbsp black pepper, 1 tbsp Maldon salt

4-5 carrots
4-5 potatoes
1-2 fennel bulb
2-3 sticks celery
2-3 onions
olive oil


1. Clean the pork belly with kitchen papers and put in the fridge overnight or 4-5h without cover

2.  Put the spices in a mortar for the rub. Criss-cross the skin with a carpet cutter.

3. Add the rub into the skin

4. Put the chopped vegetables on a tray and add some salt and oil.

5. Add the pork belly on top and put in the pre-heated oven for 4h by 150 C or 300 F

6. Remove the belly from the oven and let it rest for 10min. Put the heat of the oven to 250 C or 500 F and roast the vegetables for 10min. Slice the meat and add hot vegetables. ENJOY

Category: Berlin Kitchen

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