6 Hour Slow Cooked Pork Belly
Melt in the mouth slow cooked pork belly with crispy, golden crackling - with the gentle flavour of fennel and sherry.
Start Cooking in Cook Mode
Ingredients
- 1.5 kilograms belly pork
- 3 onions
- 3 cloves garlic
- 200 millilitres sherry
- 1 litre chicken stock
- 1 teaspoon salt
- 1 teaspoon fennel seeds
Instructions
- Preheat your oven to 240 degrees Celsius.
- Get a high sided roasting dish. Cut the onions in half and place in the dish along with the garlic cloves (no need to peel either of these). Place the pork belly on top, fat side up.
- Pour the sherry and chicken stock into the roasting dish.
- If your butcher hasn’t scored the top of your pork belly, score deep lines about 1 inch apart, then sprinkle over the salt and fennel seeds. Rub them into the score marks.
- Put in the oven and cook for 20 minutes until the fat starts to crisp, then turn the heat down to 130 degrees and cook for 5 hours.
- Remove from the oven and drain the liquid from the bottom of the pan (you can use this for gravy). Turn the heat back up to 220 degrees Celsius, then return the pork to the oven for 35 more minutes until the crackling is golden and crisp.
- Remove from the oven and rest for 20 minutes before serving.
Video
Nutrition Facts
6 Hour Slow Cooked Pork Belly
Amount per Serving
Calories
1057
% Daily Value*
Fat
101
g
155
%
Saturated Fat
37
g
231
%
Polyunsaturated Fat
11
g
Monounsaturated Fat
47
g
Cholesterol
139
mg
46
%
Sodium
535
mg
23
%
Potassium
567
mg
16
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
21
g
42
%
Vitamin A
24
IU
0
%
Vitamin C
4
mg
5
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- You can use a pork belly any size between 1-2kg for this recipe, no need to adjust any of the other ingredients.
