Slow Roasted Pork Belly Recipe
Crispy Fennel & Herb Roasted Pork Belly, Parsnip Puree, Smoked Honey, Micro Fennel, Beer Mustard Jus
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Ingredients
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Pork Belly
Parsnip Puree
Smoked Honey
Beer Mustard Jus
Garnish
Method
Prepare Pork Belly
- 1
Season the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern. In a small bowl, mix together the fennel seeds, thyme, minced garlic, salt, and black pepper. Rub this mixture all over the pork belly, making sure to get it into the scored areas.
- 2
Roast the Pork Belly
Place the pork belly in a roasting pan skin side up. Drizzle with olive oil. Roast in the preheated oven for about 3 hours, or until the meat is tender and the skin is crispy. Increase the oven temperature to 450°F (230°C) for the last 30 minutes to further crisp the skin.
Make Parsnip Puree
- 3
Cook Parsnips
While the pork is roasting, bring a pot of salted water to a boil. Add the chopped parsnips and cook until tender, about 15-20 minutes.
- 4
Blend Parsnip Puree
Drain the cooked parsnips and transfer them to a blender. Add heavy cream, butter, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Prepare Smoked Honey
- 5
Mix Smoked Honey
In a small bowl, combine the honey and liquid smoke. Stir until well blended. Set aside.
Make Beer Mustard Jus
- 6
- 7
Add Beer and Stock
Pour in the beer and chicken or vegetable stock. Stir in the Dijon mustard and bring to a simmer. Let it reduce by half, about 10-15 minutes, stirring occasionally.
Serve
- 8
Plate the Dish
Slice the roasted pork belly and serve it on a plate with a generous scoop of parsnip puree. Drizzle with the smoked honey and the beer mustard jus. Garnish with micro fennel.
