Fragrant, sweet, very moist. Lovely!!!! Not a big punchy flavour, more a gentle sweet fragrant flavour. Thoroughly lovely.
- Scoring the flesh is impossible without a SUPER sharp knife.
- Very generously salt the pork skin 24 hours beforehand. Rub it into the scored slits. Leave it overnight then paper towel off.
- Remove from the fridge about an hour at least before cooking so it is room temperature when it goes in the oven. This stops the flesh from seizing up and keeps it tender.
- Cutting the cooked pork is difficult if you want it to look pretty. I strongly suggest an electric knife!
1 piece of top end belly pork, enough to fit into your roasting tray
2 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp dried oregano
2 oranges, zest finely grated and flesh cut into large slices
Salt and pepper
1 – Pre-heat your oven to 220c
2 – Using a sharp knife, slash the pork fat in 1cm steps ensuring that the cuts do not penetrate the meat.
3 – In a dry pan, roast the seeds then crush slightly in a pestle and mortar.
Sprinkle onto the flesh side of the pork belly along with the orange zest and some salt and pepper.
Massage into the flesh.
4 – Turn the belly and place into a roasting tray along with the oranges, halved.
Sprinkle the skin liberally with salt, ensuring that it goes into the cuts, and leave for 20 minutes.
Pat dry and wipe with kitchen towel (it will leach a little water)
sprinkle liberally again with salt and then pepper.
5 – Place onto the top shelf of your oven for 30 minutes.
Turn down the heat to 200 degrees C, place onto the middle shelf then roast for a further hour.
6 – Leave to rest in foil for 10 minutes then serve in large slices with your accompaniment of choice.
Will easily feed 4 people