Tuesday, July 19, 2011


Jamie's recipe for pork belly is my favourite and one I have cooked since his book, Cook With Jamie, was released in 2006.

This is an easy, no fail recipe, and only requires the best pork you can afford. The pork in Jamie's recipe is cooked on a bed of fennel but if you don't want to use the fresh fennel then the pork will still taste fabulous.

This is the tastiest belly pork ever, it is coated in a mixture of bashed up fennel seeds and salt and after an hour or so a bottle of white wine is added to the roasting tin. Long slow cooking is also the secret to perfect belly pork and not one to be rushed, as with all good things!

I always score the pork myself because invariably the meat has never been scored very well, even though I always buy it from the butcher. We have a huge meat knife hidden away in the cupboard, which is a bit scary, but it makes easy work of scoring meat.

You will fall in love with this recipe, just as I have, and your kitchen will be full of the most beautiful aroma's. I know once tried there will be no turning back.....

Here is the original recipe, for the two of us I mostly buy a 1.5kg joint because I like to have some leftovers.

Serves: 6-8

2kg pork belly on the bone, 2 tablespoons fennel seeds, sea salt and black pepper. 4 fennel bulbs, each cut into sixths, herby tops removed and reserved, small bunch fresh thyme leaves picked, 5 unpeeled cloves of garlic, olive oil, bottle of white wine

1. Preheat the oven to its maximum temperature. Score the skin of the pork.
2. In a pestle and mortar bash up the fennel seeds with a tablespoon of salt until you have a powder, then massage into the scores of the skin.
3. In a roasting tin toss the fresh fennel with the thyme, garlic, a good splash of oil and some salt and pepper. Place the pork belly into the preheated oven. After 10 minutes turn the oven down to 170°C/325°F/Gas 3 and roast the pork for a further hour.
4. When the hour is up, take the tray out of the oven, pour away any excess fat, add the white wine and pop back in the oven for another hour.
5. Remove the fennel and keep warm whilst you put the pork back in for a final hour until the skin is golden and crisp and the meat is melt in the mouth tender. If the wine evaporates during the cooking time, add a splash more wine or water to loosen and make a light gravy.
6. Let the pork rest for 10 minutes. Carve into large chunks and serve with gravy and the fennel.



Hazel said...

I really wish I had more free time so spend in the kitchen because this sounds like a dream!

Nic said...

Perfect comfort food, what we need at the moment - you'd think Autumn was here!

Lin, pain d'├ępices et chocolat said...

And I am also happy to find plenty of new recipes here. I am really lazy to cook at the moment, I needed to come here to find some motivation, and I did find it!
Thank you

jules said...

WOW...you have some fabulous crunchy cracklin on there...this is the best recipe. i'll buy another "belly" this weekend

The Caked Crusader said...

You can't beat slow cooked belly pork and your crackling has come up a treat. I use the Gary Rhodes recipe where you make a trivet out of onions to sit the pork on

Heavenly Housewife said...

Some recipes are just worth their weight in gold. Thank you for sharing this one :)
*kisses* HH

Gloria said...

look delicious Maggie!! How are you dear? xgloria

Anonymous said...

Posted on my 40th Birthday... this sound too good to be true!

Peter Hill said...

Instead of keeping a lethal weapon of a very large sharp knife in my kitchen, I use a Stanley knife. Very sharp and with a retractable replaceable blades you can set the depth of cut as well. Much safer.

Maggie said...

Peter - I think your knife tip is a far better solution and as you say the depth of cut can be set as well - thank you for your comment.

Jonathan Haworth said...

Have to add to these comments - this recipe is absolutely superb. We went without the fresh fennel and the taste was perfect for those who don't want it too strong. The gravy from the juices and the tenderness of the pork was just about the tastiest thing I've ever eaten! Goes very well with braised red cabbage!

Maggie said...

Hi Jonathan - thank you for the comment and I am pleased that you too think it is superb. I agree it is still amazing without the fresh fennel. I always eat mine with red cabbage and use this recipe http://kitchen-delights.blogspot.co.uk/2012/11/braised-red-cabbage-with-apple.html