Slow-roasted pork belly with fennel and rosemary from Fat: An Appreciation of a Misunderstood Ingredient (page 84) by Jennifer McLagan

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Notes about this recipe

  • bching on April 27, 2014

    As the previous reviewer noted, the meat thermometer reached the stated temperature within 30 minutes so I will need to reconsider the cooking instructions. And I will make this dish again because we liked it a great deal. Instead of serving the vegetables as a side dish, I pureed them as part of the sauce and skipped the thickener. My family liked this sauce quite a bit.

  • wester on December 23, 2013

    Very good - meltingly tender meat, crisp cracklings. This was the first time I made pork belly and the first time I used a meat thermometer. The pork belly is going to stay, I'm not sure about the meat thermometer. It reached the given temperature in half an hour or so, so I just turned the oven down to 150 C and cooked for about two hours, then finished under the grill as the recipe says. I salted the skin the evening before, at the same time as adding the herb paste, and I think this works very well. I will use more fennel and less kale next time. The recipe says you need 3 pounds of meat to feed 6 people. I fed 6 people (well, 4 adults and 4 children) on 2 pounds, and we were all so full that nobody wanted dessert.

  • Franci on March 15, 2012

    Made twice. Second time I presalted like 24 hours in advance and slow cooked for 6 hours and had much better cracklings. Both ways work great. Good recipe.

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