10 minutes (PLUS 4 hours or overnight refrigeration)
1½ to 2 hours
What You Need
750g piece, boned pork belly, skin on
½ tsp salt
1 red onion, sliced
1 large carrot, cut into thick pieces
1 parsnip, cut into thick pieces
1 tsp Gregg’s Fennel Seeds
1 tsp Gregg's Lemon Pepper Seasoning
2–3 cups chicken stock
Gravy granules to thicken
Wattie’s Bit on the Side Absolutely Apple Sauce (to serve)
Tap or click steps to mark as complete
With a sharp knife, score the pork thinly. (Alternatively, get the butcher to do this for you.) Place the pork on a tray skin side up. Rub the salt over the pork skin. Cover with a piece of baking paper. Refrigerate for 4 hours or ideally overnight. This will allow the skin to dry out which is necessary to achieve the crackling.
Preheat oven to 160°C (fan assisted). Place the prepared vegetables on the base of a small roasting dish. Sit the prepared pork on the vegetables. Sprinkle the Gregg’s Fennel Seeds and Gregg’s Lemon Pepper Seasoning over the pork skin. Pour the stock around the base of the pork, being careful not to get any on the skin.
Roast the pork for 1¼ hours, adding extra stock if needed. Increase the temperature to 200°C (fan assisted) and roast for another 15–20 minutes to ensure the crackling is crispy and the pork is cooked. To check if the pork is cooked, insert a skewer into the thickest part of the meat. The juices will run clear when cooked. Remove the pork from the roasting dish, keep warm and set aside to rest.
To make the gravy, strain the stock from the vegetables in the roasting dish. Place the stock into a saucepan. Heat and thicken with gravy granules according to packet directions.
To service, slice the pork and accompany with the roasted vegetables, gravy, Wattie’s Bit on the Side Absolutely Apple Sauce, and your favourite green vegetables.
* Using gravy granules will ensure the sauce is a golden brown colour. * The fennel seeds will darken during cooking. * Replace stock with unsweetened apple juice if wished.