Photo: Sam Loyd
How to cook pork belly
11 ingredients
30 min + 2 hr
Serves 4
openrecipes
This juicy roast pork belly recipe has crisp, crunchy crackling infused with rosemary and fennel. A luxurious and economical dinner party classic.
Estimated Nutrition (whole recipe, rough)
320
Calories
29g
Protein
15g
Fat
14g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.3kg/3lb piece belly pork
- 4 sprigs rosemary
- 1 tbsp fennel seeds
- 1 tsp freshly ground black pepper
- 1 unwaxed lemon
- 1½ tbsp flaked sea salt
- 1 tbsp sunflower oil
- 2 large fennel
- 4 cloves garlic
- 250ml white wine
- squeeze lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes