Five spice roasted pork belly with fennel matched with Shingle Peak Reserve Pinot Noir 2012
Ingredients - serves two
- 4-500g piece of pork belly
- 2 tsp 5 spice
- 2 Fennel bulbs
- 1 Carrot
- 1 Onion
- 4 cloves Garlic
- 2 Star anise
- 1 cup white wine
- 2 cup Chicken stock
- olive oil
- sea salt
If the tray you roast in is too big the stock will evaporate too fast, so it is key to use the right size tray, other than that you could cover the exposed surface area with tin foil and just leave the skin side of the pork exposed to allow it to crackle properly.
- Score the pork belly on the skin side with a sharp knife, then scald by pouring a jug of hot water over the skin side of the pork belly.
- Pat dry and then rub the 5 spice into the underside of the belly.
- Leave uncovered skin side up for a few hours in the fridge to dry out, overnight is even better if possible.
- Cut the onion, fennel and carrot up roughly, place in the base of a tray, it helps if it is almost the same surface area as the pork belly itself.
- Add the white wine, garlic, star anise and chicken stock.
- Season the pork belly by rubbing the skin side with oil, then generously with sea salt on both sides.
- Place on top of the vegetables and stock skin side up, then roast in a 155’ oven for 2 -2 ½ hours until the skin is crispy and golden and you can push the back of the spoon through the belly.
- Remove and rest for 15 minutes before cutting and serving. Use the liquid in the base as a sauce.