Love your leftovers

SLOW-ROASTED JUNIPER-AND-FENNEL SEED PORK BELLY

“An almost magical transformation occurs when you slow-cook pork until the tender shreds of meat fall apart, full of flavour and silky smooth to eat, hardly a tooth is required except for the crackling. But it’s the crackling that seals the deal, making this a truly great roast.”

Serves 4 to 6, plus leftovers

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 4–5 hours

pork belly 3–4 kg, ribs removed but retained and skin scored
red onions 3, cut into thin wedges
juniper berries 2 t, roughly crushed
olive oil a drizzle
sea salt flakes 1 T
green fennel seeds 1 T
dry cider 1¼ cups

Preheat the oven to Roast for 30 minutes, then reduce the temperature to 150°C and cook for 4–5 hours until really tender. Increase the temperature to 220°C for 5–10 minutes to crackle the skin at the end if you need to. Remove from the oven and transfer to a warmed serving plate. Put the roasting pan with the ribs over a low heat and add the cider. Bubble and scrape all the yummy bits from the ribs into the gravy. Serve with the pork belly.