Pork Belly

Pork Belly

Shopping list:
- 1,5kg pork belly
- 15ml fennel seeds
- 15ml coriander seeds
- Sea salt flakes and freshly ground black pepper to taste
- 15ml oil
- 600ml dry white wine

How to cook:
1.Cut a diamond pattern in the rind.
2.Crush the fennel and coriander seeds, salt and pepper using a mortar and pestle.
3.Add 10 ml of the oil and brush the meat with the mixture. Cover the meat and marinate in the fridge for 1 hour.
4.Preheat the oven to 220°C.
5.Rub the remaining oil over the rind and roast uncovered for 30 minutes.
6.Add half the wine to the meat, reduce the heat to 160°C and roast for another 90 minutes.
7.Add the remaining wine 30 minutes before the end of the cooking time.
8.Cover with aluminium foil and leave the meat to rest for 15 minutes.
Serve with the pan juices.