- 1.5kg organic or free-range pork belly in one piece, skin on and scored.
- 2 garlic cloves, crushed with a pinch of salt.
- 1 tablespoon ground fennel seeds.
- 1 tablespoon olive oil.
- 150ml fino sherry or white wine.
- A splash of water.
- Sea salt and black pepper.
- Pre-heat the oven to 230C/450F/gas mark 8.
- Mix the garlic with the fennel seeds and run it over the flesh of the belly.
- Place on a large board (skin side up) and dry the skin thoroughly.
- Generously sprinkle with fine sea salt (about 1 tablespoon) all over the scored skin.
- Leave for half an hour, then dust off excess salt.
- Transfer the pork to a large roasting tin greased with the olive oil and place in the hot oven on the top shelf.
- It is important that the oven is really hot to start with, as this intense heat is required to blister the skin and turn it into crackling.
- Roast at this high heat for a good 30 minutes until hard crackling has formed, then turn the heat down to 190C/375F/gas mark 5.
- Transfer to a clean roasting tin.
- Continue cooking for another 2-2Â½ hours until the meat is soft and tender.
- Remove from the oven, transfer to a chopping board and leave to rest for 15 minutes, loosely covered with the foil to keep warm.
- Meanwhile, make the gravy.
- Pour off any excess oil and place the roasting tray on the hob on a low to medium heat.
- Deglaze with sherry or white wine, scraping the juices off the bottom of the pan as you go.
- Simmer for a couple of minutes to reduce the alcohol, then taste for seasoning.
- If it tastes too strong, add a splash of water. Keep it hot.
To serve the pork we often take it off any ribs beforehand as it is easier to slice.
Courtesy of Sam and Sam Clark – Moro Restaurant.