Roasted apples , fennel seeds and pork belly

Yield 4 portions



  1. Score the fat layer of the pork belly cris-cross about 5 mm deep. Rub with salt. Let sit overnight or for an hour. Pour boiling water over the scored fat, pat dry and season with salt and pepper.
  2. In a pre heated oven at 200-220 C ( very HOT) add the pork and roast for 20 minutes. This will crisp up the fat. Reduce the heat to 180 C and cook for a remainder of 30 to 40 minutes till cooked through.
  3. Roast the apples in the oven at 180 C during the last 15 to 20 minutes.


on by Sandra Slawinski

Recipe by Leeks and High Heels at