6hr Pork Belly

This dish is sooooo good! It requires minimal prep. You simply leave it in the oven and let it do its thing!

6hr Pork Belly

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 3 Onions Sliced
  • 2kg British Pork Belly (with bones)
  • 5 Garlic Cloves, crushed
  • 1l Chicken Stock
  • 300ml Dry Sherry
  • 3 tbsp Fennel Seeds


  1. Heat oven 240℃
  2. Put onions through a blender with the slice attachment to save on time and quickly slice them up
  3. Spread onions over the bottom of a deep roasting tin
  4. Place pork belly on top of onions, skin side up
  5. Pat the pork belly dry with some kitchen towel
  6. Score the pork belly skin, make sure not to cut too deep
  7. Rub salt and fennel seeds into the belly
  8. Pour stock and sherry into the base of the roasting tin
  9. Whack in the oven uncovered for 15-20mins
  10. Turn oven way down to 140℃ and put back in the oven for 5hrs
  11. Put the oven back up to 240℃ and leave the belly in there for another 20mins to allow the skin to get really nice and crispy
  12. Take the belly out and enjoy this juicy succulent belly with its delicious crispy skin!

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