The slight fennel taste gives this dish an interesting twist from your normal roast pork. The dish originates from Sardinia, and is normally cooked using suckling Pig, however getting a whole pig in the oven is a struggle, so here its adapted with pork belly. It's great with your favourite Sunday roast accompaniments, and a real crowd pleaser as everyone loves the crackling.
2kg piece of unskinned belly pork (bones removed)
2 tsps fennel seeds
1 tbls black peppercorns
A large pinch of crushed dried chilli
1 tbls of sea salt
3 large garlic cloves crushed
Leaves from a 18 cm sprig of rosemary
2 tbls of olive oil
2 large onions thinly sliced
Salt and freshly ground black pepper for seasoning.
For the gravy
3 tbls of good red wine vinegar,
1 tbls of plain flour.
Hope you enjoy!
Simon @ The Little Kitchen Company