Slow-Roasted Pork Belly with Fennel and Apple
Slow-Roasted Pork Belly with Fennel and Apple is a culinary delight that marries tender pork with the sweetness of apples and a hint of fennel. This dish, with its irresistible crispy skin and succulent meat, is ideal for family gatherings or cozy dinners. The aromatic flavors create an unforgettable experience, making it a guaranteed crowd-pleaser. Experience comfort food at its finest as you serve this masterpiece to your loved ones, ensuring smiles all around.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs pork belly
- 1 medium fennel bulb, thinly sliced
- 2 medium tart apples (Granny Smith), cored and sliced
- 6 cloves garlic, minced
- 3 sprigs fresh thyme
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
- Preheat your oven to 300°F (150°C).
- Score the skin of the pork belly in a crisscross pattern and season generously with salt and pepper.
- In a bowl, toss together fennel, apple slices, minced garlic, and thyme.
- In a roasting pan, create a bed with half the fennel and apple mixture. Place the seasoned pork belly on top and layer the remaining mixture around it.
- Cover tightly with foil or a lid and roast for about 3 hours until fork-tender. Remove the cover in the last hour for crispy skin.
- Let rest for 10 minutes before slicing into thick pieces. Serve with drippings and enjoy!
Nutrition
- Serving Size: 4 oz (113g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: - For extra flavor, sear the pork belly in a hot skillet before roasting. - Feel free to substitute fennel with carrots or add orange zest for a citrusy twist. - Store leftovers in an airtight container in the fridge for up to three days.