• Cooking Time: 3 hrs
  • Servings: 6-8
  • Preparation Time: 40


Uh... Jamie Oliver's Cook with Jamie. That's where I got it. Cuz Jamie Oliver rocks. I peeled the garlic and made a marinade... he says don't bother. I bothered. why not, I said?


  • 1 4 - 5 lb pork belly
  • 2 tablespoons fennel seeds
  • sea salt
  • freshly ground black pepper
  • 4 bulbs of fennel, cut into sixths, herby tops removed and reserved
  • a small bunch of thyme, leaves removed
  • 5 cloves of garlic, peeled and chopped
  • olive oil
  • White wine


  • Preheat the oven to its maximum temperature.
  • Using an extremely sharp knife, score the skin of the pork belly in deep vertical lines. Try to get them as close together as possible and as parallel as possible.
  • Crush the fennel seeds and 1 tablespoon of sea salt until you have a fine powder. Massage this powder into the skin.
  • In a bowl toss the fresh fennel, thyme, garlic, olive oil, and some salt and pepper. Place in the roasting pan.
  • Place the pork belly (skin side up) on top.
  • Put the pan in the preheated oven. After 10 minutes turn the heat down to 325 degrees and roast the pork for a further hour.
  • After 1 hour at 325 degrees, remove the pan from the oven and drain off the fat. Add the white wine and stir.
  • Remove the pan from the oven. Remove the fennel from the pan using a slotted spoon. Keep it warm.
  • Put the pork back into the oven for a further hour until the skin is golden and crisp. If the wine starts to evaporate during this time, add a splash more wine, or a splash of water.
  • Allow the pork to rest on a cutting board for 10 minutes.

Categories: Pork  Vegetable 

Author Credit: Jamie Oliver

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