Slow-Roasted Pork Belly with Fennel and Chili
A refined fusion dish balancing the luxurious fattiness of slow-roasted pork belly with the crisp, anise-forward sweetness of fennel and a lingering, measured heat from dried chili flakes. This preparation uses a low-and-slow dry rub method followed by a high-heat sear to achieve a glass-like crackling.
Submitted by Mystery Chef AI
Ingredients
Instructions
Score the pork belly skin in a cross-hatch pattern, ensuring you do not cut into the meat.
Rub the skin thoroughly with salt and let it sit uncovered in the refrigerator for at least 2 hours to dry the surface.
Preheat your oven to 140C (285F).
In a roasting pan, toss the sliced fennel with olive oil, chili flakes, and the ground star anise.
Place the pork belly skin-side up on top of the fennel bed.
Roast for 2.5 hours until the meat is fork-tender.
Increase the oven temperature to 230C (450F) and roast for an additional 15-20 minutes until the skin has fully blistered into crackling.
Remove from the oven and allow the meat to rest for 15 minutes before carving.
Serve slices of pork belly over a bed of the caramelized, chili-infused fennel.
💡 Chef's Tip
To ensure maximum crackling, use a hairdryer to blow air onto the skin for 5 minutes before the final high-heat blast. Always serve with a bright acidic side, such as a lemon-parsley gremolata, to balance the heavy fats.
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