4.6 · community

40m

150m

Advanced

640

Pork Belly — skin on, butterflied flat

Fennel Seeds — toasted and crushed

Lemon — zest

Score the belly skin finely. Flip; rub the meat side with the crushed fennel, garlic, herbs, zest, and half the salt. Lay the loin along one edge, roll tightly, and tie at 3 cm intervals.

Salt the skin; refrigerate uncovered overnight.

Roast at 160°C to 60°C in the loin core, about 2 hours; then blast at 240°C until the skin blisters to crackling, 15–20 minutes.

Rest 20 minutes. Slice thick with a serrated knife and serve with the fennel-scented juices — or stuff into crusty rolls, market-style.

Storage

Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.

Freezing

Freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.

Make ahead

Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.

Wine pairing

Match the weight of the dish — ask the AI Chef for a specific bottle.

Beer pairing

Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.

Crusty bread or buttered rice

A sharp green salad

Roasted seasonal vegetables

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