Pork Belly with Perfect Crackling
|Coriander seeds||1 Tablespoon|
|Fennel seeds||2 Teaspoon|
|Thick end pork belly piece||2 Kilogram (unrolled)|
Preheat the oven to 220°C/gas 7.
With a pestle and mortar, bash the spice seeds lightly until they are just cracked.
If the pork skin isn't already scored, do it yourself with a sharp knife.
Rub salt, pepper and a bit more than half the cracked seeds onto the skin, working them into the scores.
Scatter the remaining cracked seeds into a large1 roasting tin; put the meat on top and roast for 30 minutes, then turn down the temperature to 180°C/gas 4 and cook for about 1 hour 30 minutes more - until the juices run clear when the meat is pierced with a skewer and the skin has crackled to a gorgeous golden brown.
If the crackling looks pale, turn the heat back up high and keep checking until it is done.
Leave to rest in a warm place, uncovered, for 20 minutes.
Remove the crackling from the pork before carving.
Cut the joint into thick slices and break the crackling into pieces.
Calories 1740 Calories from Fat 1600
% Daily Value*
Total Fat 177 g272.9%
Saturated Fat 64.5 g322.4%
Trans Fat 0 g
Cholesterol 240 mg80%
Sodium 109 mg4.5%
Total Carbohydrates 2 g0.7%
Dietary Fiber 1.7 g6.8%
Sugars 0 g
Protein 32 g63.4%
Vitamin A 0.7% Vitamin C 3.1%
Calcium 5.4% Iron 13.6%
*Based on a 2000 Calorie diet