Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 1 kg of boneless pork belly in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Rub 1 tablespoon of salt and 1 teaspoon of black pepper all over the pork belly, ensuring it gets into the scored skin.

3. 3

   In a large roasting pan, combine 2 large sliced fennel bulbs, 1 large sliced red onion, 4 minced garlic cloves, 2 sprigs of fresh rosemary, and 6 fresh sage leaves.

4. 4

   Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat evenly.

5. 5

   Place the seasoned pork belly, skin side up, on top of the vegetables in the roasting pan.

6. 6

   Roast in a preheated oven at 180°C (350°F) for 2 hours, then increase the temperature to 220°C (425°F) and roast for another 30 minutes until the skin is crispy.

7. 7

   Remove the pork belly from the oven, transfer it to a cutting board, and let it rest for 15 minutes before slicing.

8. 8

   While the pork rests, deglaze the roasting pan over medium heat with 0.5 cup of white wine and 0.5 cup of chicken broth, scraping up any browned bits from the bottom.