Pork Belly with Fennel and Bay Leaves


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


    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.


    Pork belly roast with fennel and bay leaves recipe



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