{Guest Post} Roast Pork Belly with Prosciutto and Sage with a Shaved Fennel and Apple Salad
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  • 600 g pork belly
  • 3 sage leaves sliced thin
  • 1 garlic clove
  • 1 tsp of fennel seed
  • 1 rosemary
  • salt
  • 6 pieces
  • 1 carrot
  • 1 stick of celery
  • 1 onion
  • 1. Preheat oven to 170 degrees celsius
  • 1 cm of water
  • water
  • 1 minute Remove from water and set to one side
  • 4. In a mortar and pestle prepare the paste for the pork by placing the garlic, fennel seeds, pinch of salt and the finely cut sage and rosemary. Pound into a paste.
  • 6. Then in your baking tray (make sure the water you discard the water from the step above) place the carrot, onion and celery. Then on top of the vegetables place the pork belly, skin side up. Rub the skin with salt.
  • 7. Place the pork belly in the preheated oven at 170 degrees for 5o minutes, then turn the heat of the oven to 250 degrees celsius and cook for a further 30 minutes You may find that if you are not getting a good crackle on the skin of the pork that you will need to turn your oven to grill, this should get the crackling to a good consistency but just make sure you watch it closely or else it may burn.
  • 1 granny smith apple
  • 2 small fennel bulb
  • 100 g feta cheese
  • juice of 2 lemons
  • 1/4 cup of extra-virgin olive oil



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