Porchetta-Style Pork Belly Traybake with Rosemary and Fennel Seeds
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Ingredients
- 800 g pork belly slices
- 1 tbsp fennel seeds
- 1 tbsp fresh rosemary, finely chopped
- 4 garlic cloves
- 1 lemon, zested
- 20 ml olive oil
- 600 g baby new potatoes, halved
- 1 fennel bulb, finely sliced
Nutrition (per serving)
- Calories
- 987 kcal
- Protein
- 32 g
- Carbohydrate
- 27.7 g
- of which sugars
- 4.6 g
- Fat
- 81.5 g
- of which saturates
- 27.8 g
- Fibre
- 6.2 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Crush the fennel seeds and mix with the rosemary, garlic, lemon zest and olive oil to make a paste.
- 2
Rub the paste over the pork belly slices, working it into any scored fat.
- 3
Scatter the baby new potatoes and fennel bulb over a large roasting tray, season, and place the pork belly slices on top.
- 4
Roast for 45-50 minutes, turning the pork halfway through, until the pork is cooked through with no pink remaining and the potatoes are tender.
- 5
Rest for 5 minutes before serving.
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