Pork belly rack
Prep time
20 minutes
Cook time
2 hours 30 minutes
Ingredients
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•1.5kg piece of pork belly
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•20ml oil
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•40g basil pesto
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•½ fennel bulb finely sliced
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•½ teaspoon fennel seeds
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•10g salt
Method
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1.Cut wide pork belly. Trim excess fat and cartilage. Fleece bones from one end leaving approx three centimetres. Cut skin and push bones through holes to form a rack.
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2.Brush inside with basil pesto and place sliced fennel inside. Sprinkle with fennel seeds and salt. Secure with twine.
General Information
Customer cooking instructions:Bake in a slow oven 150 degrees Celsius for 2.5 hours.
Thanks to Graham Martin from The Extreme Butcher, Perth WA for the development of this recipe.