Crispy Pork Belly with Fennel Seeds

From a YouTube video Watch the original

Ingredients

• Pork belly
• Salt
• Fennel seeds
• Thyme
• Chicken stock
• Olive oil
• Garlic cloves
• Potatoes
• Carrots
• Pepper
• Cornstarch
• Water (or additional stock)
• Wine (optional)

Instructions

1. Score the fat of the pork belly with a sharp knife or box cutter, ensuring not to cut into the meat.
2. Rub salt, fennel seeds, and thyme onto the pork belly, ensuring it's dry for optimal crackling.
3. Lightly brush the fat with oil and place in a tray with a splash of chicken stock. Season with salt and pepper.
4. Roast the pork belly in a preheated oven at 240-250°C for 30 minutes.
5. Lower the oven temperature to 150-160°C and add garlic cloves around the pork belly. Roast for at least 2-3 hours.
6. Boil potatoes until tender, then drain.
7. Toss carrots with olive oil, salt, pepper, and herbs. Roast in a separate tray.
8. Make gravy by deglazing the pan with stock or water, adding wine if desired, and thickening with cornstarch.
9. Strain the gravy and reduce to desired consistency.
10. Rest the pork belly before slicing and serving with roasted vegetables and gravy.
11. Enjoy your crispy pork belly with fennel seeds!

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