Welcome to the ultimate pork belly experience! If you’re looking for a dish that is both mouth-watering and fits a paleo lifestyle, you’ve found it! This roasted pork belly with fennel recipe will leave your taste buds begging for more. Pork belly is usually overlooked because of its price, but with this recipe, you can make the most of this delicious cut of meat.
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Roasted Pork Belly
To prepare this dish, we use a slow-cooking method to make the roasted pork belly tender and juicy. The secret to this recipe is in the preparation. We start by scoring the skin of the pork belly and rubbing it with fennel seeds and sea salt. Then, we place the pork belly on a bed of fennel bulbs, garlic, and thyme, with plenty of cooking fat to keep it moist and flavorful.
As it roasts in the oven, the fennel and spices infuse into the meat, creating a mouthwatering flavor profile that is both savory and slightly sweet. It is ideal to serve with a classic side of paleo mashed potatoes, or you can serve it with something fresh like a tomato and spinach salad instead. Then, to serve, we suggest garnishing with the reserved fennel tops and using the cooking liquid as a delicious gravy.
Ingredients
Serves: 8 Prep Time: 10 minutes Cook Time: 3 hours 10 minutes
- 4 ½ lb pork belly
- 4 fennel bulbs, cut into pieces with tops reserved
- 5 cloves garlic, unpeeled
- 2 tablespoon fennel seeds
- 3 tablespoon cooking fat, beef tallow, lard, or bacon grease
- Bunch fresh thyme leaves picked
- Sea salt and freshly ground black pepper, to taste
How to Make Roasted Pork Belly with Fennel
Preheat your oven to its highest temperature setting. Then, cut the skin of the pork belly, making parallel lines about 1″ apart.
Using a grinder, process the fennel seeds with a tablespoon of sea salt. Then, rub this seasoning over the pork belly, making sure some goes into each of the slices you cut earlier.
Place the fennel bulbs in a large baking dish. Then, top them with the fresh thyme, and garlic cloves, and spread the cooking fat over the top. Then, sprinkle with salt and black pepper.
Place the pork belly on top of the fennel with the skin side up. Then, put it on the center rack of the oven.
After 10 minutes, reduce the temperature to 325°F/165°C and continue roasting the pork belly for 1 hour.
After 1 hour, remove the pork belly from the oven, and add 3 cups of water to the baking dish. Place back into the oven for another hour, until the skin is crispy and it istender.
Serve with the cooking liquid as desired.
More Pork Belly Recipes
So if you’re looking for a new to the keto or paleo lifestyle, this recipe is perfect to add to your meal plan! Look no further than for a comfort food meal.
Not only is it delicious, but it’s also an affordable way to enjoy this cut of meat that is usually reserved for making bacon. Give it a try, and your taste buds will thank you!
📖 Recipe
Roasted Pork Belly with Fennel
Looking for a delicious and unique pork recipe? Try our pork belly with fennel for a flavorful and savory dish that’s perfect for any occasion.
Ingredients
- 4 ½ lb pork belly
- 4 fennel bulbs cut into pieces with tops reserved
- 5 cloves garlic unpeeled
- 2 tablespoon fennel seeds
- 3 tablespoon cooking fat beef tallow, lard, or bacon grease
- Bunch fresh thyme leaves picked
- Sea salt and freshly ground black pepper to taste
Instructions
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Begin by preheating your oven to the maximum temperature.
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Next, using a sharp knife, score the skin of the pork belly by making straight, parallel lines with 1 inch of space between each line.
4 ½ lb pork belly
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Process fennel seeds and sea salt in a pestle and mortar or coffee grinder, then rub the mixture all over the skin of the pork belly, making sure to get inside the scored lines.
2 tablespoon fennel seeds
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In a baking dish, place fennel pieces, thyme, garlic, and cooking fat, seasoning with salt and pepper. Place the pork belly on top of the fennel, skin side up, and bake in the oven for 10 minutes before reducing the temperature to 325°F and roasting for an hour.
4 fennel bulbs, 5 cloves garlic, 3 tablespoon cooking fat, Bunch fresh thyme, Sea salt and freshly ground black pepper
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Add 3 cups of water after the hour, then return to the oven for another hour.
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Remove the fennel and set it aside, then place the pork belly back in the oven for another hour until the skin is crispy and the flesh is tender.
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Serve with the cooking liquid as a gravy and use the reserved fennel tops for garnish.
Notes
- Ask your butcher for a pork belly if not readily available at the butcher counter.
- Fennel seeds can be crushed with a mortar and pestle, or coffee grinder, or roughly crushed when put into a baggie and pressed with a heavy skillet.
- After cooking, you can reduce the cooking liquid on the stovetop to create a thicker gravy or sauce.
Nutrition
Serving: 8gCalories: 1414kcalCarbohydrates: 9gProtein: 26gFat: 141gSaturated Fat: 50gPolyunsaturated Fat: 18gMonounsaturated Fat: 65gTrans Fat: 0.04gCholesterol: 184mgSodium: 144mgPotassium: 982mgFiber: 4gSugar: 5gVitamin A: 184IUVitamin C: 15mgCalcium: 88mgIron: 2mg