Crispy Roast Pork Belly

• pork belly2kg kg

  ribs not cut, skin scored

• baking soda↗1 tbsp tbsp
• coriander seeds↗2 tsp tsp
• chili flakes↗1 tsp tsp
• sea salt↗1 tbsp tbsp
• lemon↗½
• fennel bulb1

  cut into thick slices (keep leaves for peach panzenella if desired)

• onion↗2

  peeled and cut into thick slices

• apple↗1

  cut in half

• apple juice (opaque)↗250ml ml
• sherry↗250ml ml

  or dry vermouth (e.g., Noilly Prat)

Step-by-step instructions

1. 1

   Fill a large pot with enough water to submerge the pork belly, bring to a boil. Add the baking soda and simmer the meat gently for 5 minutes.

2. 2

   Meanwhile, place the coriander seeds and chili flakes in a small pan and toast over medium heat until fragrant, being careful not to burn the chilies.

3. 3

   Carefully lift the meat from the pot with two slotted spoons and place it in a roasting pan skin‑side down. Pat dry with a kitchen towel and prick the meat all over with a knife. Grind the toasted spices with salt in a mortar, then coat the meat with half of the seasoned salt. Flip the pork belly and pat the skin again with a paper towel, pressing to keep it dry. Squeeze lemon juice over the entire skin, then rub the lemon onto the surface, skin side down. Dry again and rub the remaining salt mixture, ensuring it gets into the cracks. Chill uncovered for 1 hour or as long as possible (up to 24 hours).

4. 4

   Remove the meat from the fridge 30 minutes before cooking and preheat the oven to 240 °C/220 °C with convection/gas 9. Place fennel and onion beneath the meat. Roast for 40 minutes, turning the pan halfway through for even browning. Reduce the temperature to 160 °C/140 °C with convection/gas 3, add the apple, apple juice and sherry to the pan and cook for another hour. Raise the temperature to 220 °C/200 °C with convection/gas 7 and roast an additional 10‑15 minutes until the crust is crisp. Remove from the oven and let rest at least 15 minutes, keeping the juices, apple, onion and fennel warm in the low‑heat oven. Slice the meat with a very sharp knife along the rib bones, drizzle with the juices. Use any leftovers for pork and black‑bean tacos or spicy Singapore noodles.