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    Pork Belly with Fennel and Bay Leaves

    by Harley Norton on Nov 13, 2023
    Pork Belly with Fennel and Bay Leaves Recipe

    Ingredients

    Serves 4-6

    1 large pork belly, at room temperature
    Olive oil, for rubbing
    2 tablespoons (30ml) sea salt flakes
    1 tablespoon (15ml) fennel seeds
    3 bay leaves, finely shredded
    Black pepper
    6 apples

    Method

      Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Grill Grid, Fenced Roast Rack and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

      • Dry the pork well using paper towel. Using a very sharp knife, score shallow lines about 1cm apart (or in a crisscross pattern) into the skin. Be sure not to cut all the way through to the meat.
      • Rub the pork all over with oil, salt flakes, fennel seeds and bay, making sure you get into the score lines of the skin.
      • Place the meat, skin-side down, on the Fenced Roast Rack. Place the apples around the pork. Cover with the dome and roast for 30 minutes.
      • After 30 minutes, remove the apples. If the pork skin is not yet blistered and crispy, cook for another 20 minutes (covered with the dome), then turn.
      • Finish with a final 30-60 minutes more (depending on thickness), skin-side up.
      • Scoop the flesh from the apples and mash with a little salt and pepper.
      • Rest the pork belly for 10 minutes before carving and serve with your freshly made apple purée.

       

      Serving Suggestion

      For a side dish that goes well with pork, try creamy potato mash and steamed greens.

      Tags: Dinner
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