Wednesday, August 14, 2013

Crispy Pork Belly Served with Lentils

I have been absolutely slack in updating my blog and have been caught up by so many things lately.  In July I had family members visiting me from Melbourne and Kuala Lumpur.  I didn't do much cooking at all during that time - in fact we mostly ate out. 

After they left I had to deal with one of my dogs (Milo) having to go in for heartworm treatment.  Milo was treated for Stage 1 and last week he went in for his double injection, one administered on Monday and the other administered on Tuesday.  I was quite worried especially after reading how the treatment was done and the after-care involved.  He is now confined at home with no exercise or excitement for the next four weeks and so far he is doing very well.

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Crispy Pork Belly Served with Lentils
Recipe Adapted from Delicious Magazine
Serves 4


1 kg boneless pork belly, skin scored (ask your butcher to do this for you)
1 tbsp fennel seeds
1 tbsp sea salt
1 large onion, cut into wedges
3 celery sticks, cut into chunks
1.5 cups to 2 cups chicken stock


1) Preheat the oven to 180C.

2) Place the pork belly on a board and pat dry with kitchen paper. Rub the fennel seeds and sea salt all over the skin.

3) Place the onion wedges and celery in a roasting tin, put the pork belly on top, skin-side up.  Then slowly pour in the chicken stock, making sure you do not moist the skin.

4) Place in oven and roast for 1 hour to 1 hour 15 mins.

5) Increase the temperature to 210C (fan oven) and roast for a further 20 minutes, until the crackling is crisp.

6) Place on a carving board to rest for 20 minutes before slicing. Serve with seasonal vegetables or lentils.

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